http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-5366845-B2
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2010-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-5366845-B2 |
| titleOfInvention | Fried clothing composition |
| abstract | <P>PROBLEM TO BE SOLVED: To provide a batter coating composition for uniform adhesion of coating, spoiling no crispy feeling of coating even when thawing frozen deep-fried food by means such as a microwave oven or natural thawing, and retaining puffy feeling of coating even after thawn. <P>SOLUTION: The batter coating composition includes a crystalline cellulose composite containing more than 50 mass% and not more than 99 mass% of crystalline cellulose, and not less than 1 mass% and less than 50 mass% of propylene glycol alginate, and a batter coating material. <P>COPYRIGHT: (C)2011,JPO&INPIT |
| priorityDate | 2010-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 119.