http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20000074818-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_228b8b18ff7cc87daa698f43a7ac7d1f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G07F11-58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D3-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
| filingDate | 1999-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee920af51fc08d97946a84a86f2fe352 |
| publicationDate | 2000-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20000074818-A |
| titleOfInvention | A Composition for Preserving Rice and Method for preparing the same |
| abstract | Rice quality maintenance composition of the present invention consists of garlic powder, red pepper powder, starch, wasabi powder, mustard powder and anionic water.n n n The method for producing a rice quality fat composition of the present invention is mixed with garlic powder, red pepper powder, starch powder, horseradish powder, mustard powder and anion water, kneading by hand, and kneading the dough by hand again, the mechanical dough The round noodle box is taken out, the noodle box is cut into circles, and the round composition is dried in a dryer. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020001676-A |
| priorityDate | 1999-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.