http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2002171925-A

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-04
filingDate 2000-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_888c3ce1d0e9775b9a419f32f5971a20
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publicationDate 2002-06-18-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2002171925-A
titleOfInvention Granulated flour for batter
abstract PROBLEM TO BE SOLVED: To provide a batter for batter for providing a flour product which can exert an optimum effect of a swelling agent at the time of cooking, has an improved texture, and has a good taste. For flour processed foods that contain flour such as flour and swelling agents and form batter, improved physical properties of powder, excellent fluidity, no flouring, and extremely good water solubility during batter formation Providing a granulated composition. SOLUTION: The flour granules containing an expanding agent. It mainly contains flour and contains all other auxiliary ingredients. At least one of the expanding agents is a heat-resistant expanding agent. The amount of gas generated is 5 ml or more. Preferred are flour granules for batter.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7045875-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7045874-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2004033142-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014128872-A1
priorityDate 2000-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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