| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0906f6481e7113496b6389a0c3badb9e |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-25 |
| filingDate |
2017-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2bff0ffe93608bcd414d6f1047ac564e |
| publicationDate |
2018-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20180105389-A |
| titleOfInvention |
Manufacturing method for rice cake containing mulberry leaves and rice cake containing mulberry leaves manufactured therefrom |
| abstract |
The present invention relates to a process for producing rice cakes containing mulberry leaves and rice cakes containing the mulberry leaves prepared therefrom. In the case of producing the mulberry leaf cakes by the process of the present invention, Mulberry leaf rice cake can be provided which is reduced and excellent in fragrance or taste and thus has improved sensory quality. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102273265-B1 |
| priorityDate |
2017-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |