http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H11169142-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bc5256be365101d0394467d78ffce395 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-70 |
| filingDate | 1997-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c6562a7c0fe613cc1a2cbedefc47c08a |
| publicationDate | 1999-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H11169142-A |
| titleOfInvention | Production method of food and drink with good flavor with reduced savory taste |
| abstract | (57) [Summary] [Problem] A method of producing a good-tasting food and drink with reduced astringency, which comprises contacting the root of wheat with food and drink. [Effect] The food and drink obtained by the method of the present invention is a food and drink having less savory taste and good flavor as compared with conventional foods and drinks, and is extremely useful in industry. |
| priorityDate | 1997-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 |
Total number of triples: 14.