http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008043318-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_642e45ef2da248e891ae1eb5c8d8f5b7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cc6859130982e5c3e7594ecbd3b471c9 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21C1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2006-08-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a410beb43bd56951e41d2dfe7b6c11db http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4e2a43bd5eeff23cf6beb185ab4752b9 |
| publicationDate | 2008-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2008043318-A |
| titleOfInvention | Production method of buckwheat noodle |
| abstract | The present invention provides a method for producing soba noodles having a flavor and texture similar to those of ten percent soba. A method for producing buckwheat noodle characterized by using a smooth and highly viscous monovalent cation alginate aqueous solution and a fucoidan aqueous solution as a binder for buckwheat flour. Cut the removed seaweed into small pieces or powder, add water to extract the monovalent cation alginate aqueous solution and fucoidan aqueous solution, add it as a binder to the buckwheat flour, stir and knead, stretch and chop it into noodles Manufacturing. [Selection] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012107002-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101450830-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013123407-A |
| priorityDate | 2006-08-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.