http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109699902-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_77b0f006d9647b2fc341592a77a517e9 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2017-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_66db2d9f17030635c8ac2b6e1f0d8c68 |
| publicationDate | 2019-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-109699902-A |
| titleOfInvention | A kind of nutrition buckwheat noodles |
| abstract | The invention discloses a kind of nutrition buckwheat noodles, belong to food processing technology field, by 30-50 parts of wheat flour, 20-40 parts of bitter buckwheat flour, 10-15 parts of pumpkin powder, 5-8 parts of sweet potato powder, 2-3 parts of yam flour, 0.5-1 parts of Rhizoma Gastrodiae powder, 0.5-0.8 parts of salt and suitable water.This nutrition buckwheat noodles flour containing buckwheat 30-50%, improve palatability and vermicelli appearance looks elegant by addition pumpkin powder, sweet potato powder, nutrition is enriched by addition yam flour and Rhizoma Gastrodiae powder, by being refined, cooking the time for traditional buckwheat noodles can be shortened, it is deep to be liked by the people, there is fabulous market and dynamogenetic value. |
| priorityDate | 2017-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.