http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H08228730-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5128cfc84a0fb189fceb3cd240c44493 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 1995-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d73c8e5595180a827120a5a975d9d92 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8970ae7ee31637293e92bee46f04290c |
| publicationDate | 1996-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H08228730-A |
| titleOfInvention | Ingredients for fried food |
| abstract | (57) [Summary] [Purpose] Even when used after being frozen and stored after being pre-fried, the crispness just after frying can be achieved by a simpler cooking method such as an oven toaster or a microwave oven. (EN) Provided are a fried food ingredient and a fried food that can be eaten deliciously with a crispy texture expressed as crispy and crispy. A frying food ingredient obtained by adding at least one of cross-linked starch, carrageenan and sodium lactate to a frying food ingredient, and a frying food using the ingredient. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008220241-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005348731-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019195286-A |
| priorityDate | 1995-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 31.