http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012010660-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_afccd56726bb8fd92de04cd8e33714fa |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 |
| filingDate | 2010-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a68bee64e186e312ce373c9fcdbb6dee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e36fd5f309604160ae8c9ac98f1b133a |
| publicationDate | 2012-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2012010660-A |
| titleOfInvention | New method for producing brown rice flour for bread and brown rice flour produced by the method |
| abstract | The first object of the present invention is to provide a method for producing brown rice flour using whole grain flour of brown rice as a raw material for bread making, and brown rice flour for bread making. A method for producing brown rice flour for bread, in which brown rice is dipped in water for 12 hours or more and then milled by a vortex crusher (super powder mill) to produce bread that is sufficiently swollen and fluffy. And the brown rice flour produced by the method is provided. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112137012-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7026923-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018000096-A |
| priorityDate | 2010-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.