http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110050271-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_714530f4ade901ed0881ab90fbf80854 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10 |
| filingDate | 2009-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7cbd0f5ac5ebfafcfe9d8c58b6782e85 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_35b9010ae5aac6b3d31c6be062bd1a1f |
| publicationDate | 2011-05-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110050271-A |
| titleOfInvention | Functional Hongsi processed food composition using gum and its manufacturing method |
| abstract | The present invention relates to a functional hongsi processed food composition using a gum to prepare a hongsi jam and jelly using a gum and a method of manufacturing the same, by preparing a jam and jelly using hongsi and gum (gum), jam without using sugar To provide a jelly and jelly to solve the high-calorie problem caused by the use of sugar, and to suppress the browning of the persimmon during storage, and relates to a red processed food composition and a method for producing the same that can be stored for a long time.n n n Hongshi, jam, gum, jelly |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103766684-A |
| priorityDate | 2009-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.