http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H03187346-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_559b98d208e2ede97b12b53a30d4a375 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 1989-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_19a149da24410c94113e75342e20da1d |
| publicationDate | 1991-08-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H03187346-A |
| titleOfInvention | Modified rice confectionery |
| abstract | PURPOSE: To obtain the subject rice confectionery, excellent in floating, softness and feeling of melting in the mouth and useful for providing lightweight by preparing nonglutinous rice starch, glutinous rice starch or processed starch thereof into a rice cake dough and mixing a specific amount of the resultant dough in another rice cake dough. n CONSTITUTION: The objective rice confectionery obtained by preparing one or more of nonglutinous rice starch, glutinous rice starch or processed starch thereof (e.g. crosslinking treatment with phosphoric acid or light oxidation treatment) into a rice cake dough and mixing 2-90wt.%, preferably 5-50wt.% resultant rice cake dough in another rice cake dough which is a raw material. n COPYRIGHT: (C)1991,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015164428-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009232701-A |
| priorityDate | 1989-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 20.