http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140092105-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c19c31e815575699f31fe0562ada2c43 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2013-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7cd29cf4a90d1268011c9ead51c2c69 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_290fe40be384528822715a4f0b7e52b7 |
| publicationDate | 2014-07-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20140092105-A |
| titleOfInvention | A functional noodle using wheat gluten and chicken breast |
| abstract | The present invention relates to functional noodles using wheat gluten and chicken breast, and more specifically, to functional noodles which increase the utilization of chicken breast by utilizing chicken breast disregarded by consumers as an ingredient of noodles in a method of manufacturing noodles by adding TGase (transglutaminase) and wheat gluten in order to improve the processing suitability of chicken breast; and maximize the functionality by adding an extract of Rubus coreanus and an extract of prickly pear as sub-ingredients. The present invention provides functional noodles including chicken breast, wheat flour, wheat gluten and TGase. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113662132-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113662132-B |
| priorityDate | 2013-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.