http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010081845-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_de498babb0c04a00ceb653738877b147 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2008-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d7fee9c7679120a24b2e080e52a04ce9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5d26030449155aed764d05d6654a3e2f |
| publicationDate | 2010-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2010081845-A |
| titleOfInvention | Method for producing laminated fried food |
| abstract | An object of the present invention is to provide a laminated fried food with a small amount of oil absorption, and further to provide a laminated fried food having a clean inner layer. A water-in-oil emulsified oil composition for roll-in containing 25 to 70% by mass of water is combined with a yeast-containing bakery dough, and the combined bakery dough is fried. A method for producing a laminated fried food. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016123388-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103960336-A |
| priorityDate | 2008-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 384.