http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-19990063383-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 |
| filingDate | 1998-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1999-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-19990063383-A |
| titleOfInvention | Drying Method Of Flavor Dough |
| abstract | The present invention relates to a flavoring dough obtained by heating reaction of a dough mixture containing at least one free amino acid raw material and at least one reducing sugar, wherein starch having a high gelatinization temperature is added as a flavor carrier before the dough is dried. It relates to a drying method. |
| priorityDate | 1997-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.