http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2018151242-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 |
| filingDate | 2018-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-12-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2018151242-A1 |
| titleOfInvention | Water-soluble Tatsuta Fried Mix |
| abstract | Providing fried Tatsuta fried chicken that can retain its unique appearance and texture even after time has elapsed after cooking. One or more types selected from oxidized starch and acid-treated starch, 10 to 40% by mass, one or more types selected from phosphoric acid crosslinked tapioca starch and phosphoric acid crosslinked potato starch, and emulsifier 0.1 Water-soluble type Tatsuta deep-fried mix containing 3% by mass. |
| priorityDate | 2017-02-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.