http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100280612-B1
Outgoing Links
| Predicate | Object |
|---|---|
| filingDate | 1998-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2001-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2001-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100280612-B1 |
| titleOfInvention | Manufacturing method of boiled noodles with improved preservation, acidity and odor |
| abstract | The present invention relates to a method for producing noodles, which are prepared from wheat flour or wheat flour, starch and the like as raw materials, and more particularly, to a method of manufacturing boiled noodles with improved shelf life at room temperature and little pickling and acidity. |
| priorityDate | 1998-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.