http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101789246-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01H5-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A01H5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2015-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101789246-B1 |
| titleOfInvention | A new plant type barely 'Hanbaek(Iksan117)' and food composition comprising thereof |
| abstract | (Iksan 117) and a food composition having reduced browning, which is characterized by being free of proanthocyanidins. One hundred (Iksan 117) of the present invention does not contain proanthocyanidins and has a high whiteness, does not easily browse when stored in a dough, and can be used for food processing such as noodles and baking since it is non-sticky barley. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230063736-A |
| priorityDate | 2015-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.