http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H08140600-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ad78b36d08c20f06075145cc1caf3ac8 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 1994-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5766b19bb52b9e5b7a6c13a049242d5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b18901de3143dd61734fd0f5514e95a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_090af4f3284cdb7f59a8b011ed753aae |
| publicationDate | 1996-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H08140600-A |
| titleOfInvention | Composition for improving quality of cooked rice |
| abstract | (57) [Summary] [Purpose] To provide a composition for improving the quality of cooked rice that comprehensively improves the quality of cooked rice, such as the appearance, aroma, taste, stickiness, and moderate softness in the mouth that people who eat cooked rice receive. To do, and (EN) Provided cooked rice whose quality does not deteriorate even when the cooked rice is frozen or refrigerated for the purpose of storage or the like and then heat-treated when eating. [Composition] A composition for improving quality of cooked rice, which comprises a starch-degrading enzyme lumber and / or a rice grain cell wall-degrading enzyme preparation, a pH adjusting agent, and a sizing agent derived from grain flour as essential components. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015080458-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10499670-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8114450-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015060374-A1 |
| priorityDate | 1994-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 184.