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Patent Searching and Data


Title:
FROZEN DOUGH COMPOSITION IMPROVED IN FREEZING AND THAWING STABILITY
Document Type and Number:
WIPO Patent Application WO/2019/088711
Kind Code:
A3
Abstract:
The present application relates to a frozen dough composition comprising allulose and a preparation method therefor.

Inventors:
YANG, Jisun (207-1003, 307 Yeoksam-ro,,Gangnam-gu, Seoul, 06215, KR)
CHOI, Jongmin (103-404, 26 Gwonseon-ro 694beon-gil, Gwonseon-gu,,Suwon-si, Gyeonggi-do, 16567, KR)
Application Number:
KR2018/013128
Publication Date:
June 27, 2019
Filing Date:
October 31, 2018
Export Citation:
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Assignee:
CJ CHEILJEDANG CORPORATION (330 Dongho-ro, Jung-gu, Seoul, 04560, KR)
International Classes:
A21D2/18; A21D6/00; A21D10/02
Attorney, Agent or Firm:
SON, Min (Hanol Intellectual Property&Law, 6th Floor 135, Beobwon-ro,,Songpa-gu, Seoul, 05836, KR)
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