http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107439955-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-17 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-17 |
| filingDate | 2017-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107439955-B |
| titleOfInvention | Health nutrient puffed food and preparation process thereof |
| abstract | The invention discloses a healthy and nutritious puffed food and a preparation process thereof, and the healthy and nutritious puffed food and the preparation process thereof are mainly used for wheat flour extrusion puffing process, the influence of extrusion puffing on the physicochemical properties of wheat flour and wheat flour application research; the invention fully utilizes the nutritive value and the health care effect of wheat, provides theoretical basis and experience reference for the fine and deep processing of wheat, improves the comprehensive value of wheat, increases the income of farmers, and generates great social benefit and economic benefit. The preparation process comprises the following steps: s1: mixing materials; s2: extruding and puffing; s3: shaping; s4: baking; s5: and (5) seasoning. |
| priorityDate | 2017-08-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.