http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002119214-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6b2ff968b90120b248bad2126968aa8d http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6c8d4dc7bd1a30d8fda907fceaeb4e69 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-50 |
| filingDate | 2000-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3cb133563385e5d4e6ced59338cdab08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b9b1c2e3ed7501c71871d6afccf0df0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f25df38c332653fc7021944db7277db |
| publicationDate | 2002-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2002119214-A |
| titleOfInvention | Flour cracker |
| abstract | (57) [Summary] [PROBLEMS] Even if an ingredient (for example, peanut or sesame) is baked, the deterioration of flavor and the generation of off-flavor are suppressed during storage, and the flour cracker has a unique flavor and texture. I will provide a. A flour cracker containing a rosemary extract. In a preferred embodiment, the amount of the rosemary extract relative to 1 part by weight of flour is 0.01 to 0.05 parts by weight, and 3 to 20 parts by weight of dextrin is contained relative to 1 part by weight of the rosemary extract; A water-insoluble rosemary extract is used. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017006055-A |
| priorityDate | 2000-10-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.