http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107205406-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-41 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-41 |
| filingDate | 2015-12-28^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-06-08^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-06-08^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107205406-B |
| titleOfInvention | Making yeast-free, highly digestible pizzas with lactobacillus-containing dough |
| abstract | The present invention relates to a yeast-free highly digestible pizza. Furthermore, the present invention relates to a method for producing the yeast-free pizza by using the dough containing the selected lactic acid bacteria. Finally, the present invention relates to the use of one or more strains of lactic acid bacteria for fermenting a dough comprising water, flour, salt and other ingredients intended to prepare pizzas to be frozen and thawed prior to their consumption. |
| priorityDate | 2014-12-29^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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