http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170035447-A

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filingDate 2015-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dbdd36f3d847e5f73b36db4331dd5eff
publicationDate 2017-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20170035447-A
titleOfInvention Manufacturing method of germinated buckwheat flour
abstract The present invention relates to a method for producing valume flour having high nutritive value and digestion and absorption capacity after germinating buckwheat, drying and pulverizing the same, Minimizing corruption in the germination process of buckwheat, developing germinated buckwheat after washing germinated buckwheat, developing germinated buckwheat, and pulverizing it to produce nutrients such as routines that are beneficial to human body. Lt; / RTI &gt; If a certain percentage of flour is blended in the flour milling flour so that the flour wheat flour can have a viscosity, kneading the flour milling flour produces a similar viscosity as wheat flour. Thus, the flour is used as the main ingredient of foods such as noodles, It is made possible to use amo flour.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102022649-B1
priorityDate 2015-09-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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