| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_01241009763a23c456961dec3a6119af |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 |
| filingDate |
1990-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7920cf1ea4c95c7072bb81a0791cb62f |
| publicationDate |
1992-02-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H0436150-A |
| titleOfInvention |
Flour paste |
| abstract |
PURPOSE: To obtain a novel flour paste suitable for filling in a dough and giving baked dough keeping the meltability and creamy feeling in the palate by compounding carrageenan and tamarind gum. n CONSTITUTION: The objective flour paste is produced by compounding carrageenan (preferably κ-carrageenan) with tamarind gum and preferably gellan gum. n COPYRIGHT: (C)1992,JPO&Japio |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2001314149-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008061504-A |
| priorityDate |
1990-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |