http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H05316978-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2d73b98cc79bd32a81f5a838689c2d23 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 1992-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07a36a18fec0a225327a0e1ab910b017 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f294e00bfad415907f4d833879a8f7c8 |
| publicationDate | 1993-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H05316978-A |
| titleOfInvention | Raw Chinese noodle manufacturing method |
| abstract | (57) [Summary] (Modified) [Composition] 60 to 95 parts by weight of wheat flour is mixed with 40 to 5 parts by weight of an etherified and / or esterified derivative of potato starch and / or mung bean starch, and then irrigated. A method for producing raw Chinese noodles, which comprises adding and kneading. [Effect] The raw Chinese noodles of the present invention have a good texture and excellent long-term storability. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019068663-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3466271-A1 |
| priorityDate | 1992-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.