http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020115850-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/A23L29-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-238 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2020-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_34fbc8198f431fc11d51c79378d2c2fc |
| publicationDate | 2020-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2020115850-A |
| titleOfInvention | Composition for application to the skin of noodle skin foods |
| abstract | PROBLEM TO BE SOLVED: To provide a composition and a method capable of effectively suppressing deterioration of quality of noodle skin foods such as dumplings and spring rolls due to raw noodle skin and binding of noodle skin before and after heating. SOLUTION: The composition for application to the skins of noodle skin foods contains at least one selected from the group consisting of gum arabic, gati gum and soybean polysaccharides, and is effective in reducing the quality of noodle skin foods. To suppress. [Selection diagram] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7126640-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022210815-A1 |
| priorityDate | 2019-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 144.