http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019195310-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fbcb62d192fe863cdc3c9e05ac69b152 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-00 |
| filingDate | 2018-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bbaa5a572db73d985f01ed7a589a89c8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad392a21ef50da26cf8c1d191ae06a6c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e1bf07885bec0935ceb60d89900b409 |
| publicationDate | 2019-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019195310-A |
| titleOfInvention | Properties improver for frozen desserts or frozen beverages |
| abstract | [PROBLEMS] To improve the bubble stability, shape retention, formability, heat shock resistance (inhibition of water separation, suppression of sugar exudation) of a frozen confectionery, and to adjust the taste in the melting process of a frozen beverage or A physical property improving agent for frozen beverages is provided. A physical property improving agent for frozen desserts or frozen beverages comprising Sabamu mugwort seed gum. [Selection figure] None |
| priorityDate | 2018-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 87.