http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003310184-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2ed390753830b04e178a7f45c8041f72
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00
filingDate 2002-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb19eb52e6ddc0c1aa098abcb64a376e
publicationDate 2003-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2003310184-A
titleOfInvention Composition of cooking nutritional additive and method for producing the same
abstract (57) [Problem] To provide a composition of a cooking nutritional additive and a method for producing the same. SOLUTION: Fiber, calcium, chlorophyll, mineral, Spiral algae rich in nutrients such as vitamins, green algae, seaweed, chitosan, garlic, yokinin and other natural ingredients of cereals are mixed, steamed, rolled, cut, dried, spiral algae, green algae, The ingredients of cereal raw materials such as seaweed, chitosan, garlic, and yokunin are uniformly matched and formed into a powdery, granular, or any form of nutritional additive. By adding this nutrient additive in the cooking process of rice and other staple foods at an appropriate ratio and cooking, nutrient additives can also be incorporated when eating the staple food, such as spiral algae, green algae, seaweed, chitosan, garlic, and yokinin. Nutritional components such as fiber, calcium, chlorophyll, minerals and vitamins contained in cereals can be taken at the same time, eliminating the need to take extra nutrients and nutritional foods.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106721929-A
priorityDate 2002-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
isDiscussedBy http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4682
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4530
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID27697
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4505
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID118562
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID118562
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4682
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID3133
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419587070
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419559505
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4505
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5460341
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID27697
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4530
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID3133

Total number of triples: 28.