http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015092848-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e1fd0148f9263372f4d57bc0d1217ba2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2013-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_91d8feb585979f5613a5cd8e9b9441dc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9e1fe0c9f56e47f30b250c4d6e375d49 |
| publicationDate | 2015-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2015092848-A |
| titleOfInvention | Noodles, method for producing the same and method for improving texture |
| abstract | It is an object of the present invention to provide noodles having a good flavor, a method for producing the same, and a method for improving the texture, with improved textures such as strain, sag, and sticky feeling. SOLUTION: By blending a mung bean protein material, it is possible to obtain noodles having a good flavor and a feeling of sagging, stickiness and glutinousness and improved texture and better flavor. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018216706-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2018216706-A1 |
| priorityDate | 2013-11-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.