http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2001069930-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b7ff9b0ba82c74991156c7eb127a42b1 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 1999-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d17ab235519faceaa0351a60e0622f34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1c553ececd6f11858a31397b1387b80 |
| publicationDate | 2001-03-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2001069930-A |
| titleOfInvention | Heat resistant mochi |
| abstract | (57) [Summary] (with correction) [Problem] To provide a heat-resistant rice cake which is excellent in heat resistance that is hard to be boiled and can maintain good texture. The heat-resistant rice cake is composed mainly of mung bean starch and rice starch obtained from rice. Further, a processed product of waxy corn starch may be further contained. In addition, guar gum, tara gum, locust bean gum, tamarind gum, cassia gum, xanthan gum, gum arabic, silium seed gum, konjacaku mannan, carrageenan, soy polysaccharides, sodium alginate, pullulan, and one or more pastes of furceleran. It is preferably contained. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190054445-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108902738-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108902737-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101987060-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103380844-A |
| priorityDate | 1999-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.