http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20080059133-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9a06da52dba6b2963b4bb51a4c366546 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2008-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5f5cc08012edc316a29d458bdfe648c4 |
| publicationDate | 2008-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20080059133-A |
| titleOfInvention | Method for preparing shiru-teok using red bean |
| abstract | The present invention relates to a method of making rice cakes, and more particularly, to a method of making rice cakes, which has an effect of softening and softening for a long time by adding soju when grinding rice.n n n The present invention is an effect that the material is easier to obtain in the vicinity of daily life, is more cumbersome than the rice cake made by a conventional method, does not harden for a long time (usually two days or more), and can be prepared immediately without being left for a certain time. There is. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200136521-A |
| priorityDate | 2008-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 18.