http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106819785-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b5ede5b84b029a7f1553719cc140e0c3
classificationCPCAdditional http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
filingDate 2015-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d9c82b075db991c86a540682573c9414
publicationDate 2017-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-106819785-A
titleOfInvention A kind of coarse cereals dumpling flour
abstract The present invention relates to field of food, specifically a kind of colorful dumpling flour of coarse cereals.It is by the material composition of following parts by weight:Tanimoto powder 25-30 parts, wheat flour 30-40 parts, 10-20 parts of corn puffing powder, black rice flour 10-20 parts, 3-6 parts of black silk mushroom powder, ultra-fine fecula 10-15 parts of corn, soyabean protein powder 5-10 parts, buckwheat flour 25-30 parts, dusty yeast 0.5-5 parts, sweet potato powder 5-10 parts, 15-20 parts, edible salt 3-5 parts, egg 3-5 parts, pure water 35-40 parts of vegetables extract solution.The colorful dumpling flour of coarse cereals that the present invention is provided, it is raw material to use various types of grain, contain abundant vitamin, hydrochloric acid, rutin and cellulose, the nutrition of comprehensive and abundant can be not only provided, can also alleviate when eating dumpling, the drawbacks of filling for dumplings is excessively greasy, the present invention adjusts the color of dumpling flour using vegetables extract solution, safety and Health, color-variable, without pigment and preservative.
priorityDate 2015-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4039
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3847
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419557048
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4081
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3617
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4565
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4039
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4932
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419490720
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4081
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID95742
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4120
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID313
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4182
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4120
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4932
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3562
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4565
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3659
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3562
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3617
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4577
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4182
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3847
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4577
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID46936193
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID95742
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3659

Total number of triples: 42.