| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0e6d293899c7c37c378065ece0871e87 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 |
| filingDate |
1997-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1fdb47203e31248026fdda7a83b961e3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6a4e9415dc374e51792f8391e06e58be |
| publicationDate |
1998-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H10210944-A |
| titleOfInvention |
Bread crumbs |
| abstract |
(57) [Problem] To provide bread crumbs for frozen food having a crispy texture and good tongue texture even when the fried frozen fried food is heated in a microwave oven. A cold water swelling starch having a cold water solubility of 15% or less and a cold water swelling degree of 4 to 25 is used as a raw starch for bread crumbs. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100432412-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2000270798-A |
| priorityDate |
1997-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |