http://rdf.ncbi.nlm.nih.gov/pubchem/patent/PH-12019502496-B1

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007
filingDate 2019-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cf45d8b73f020c0ca8991ad49455e480
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_692e47201915126e379867043a9a1550
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http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_672a5f79f6d0064ca20d3af5b8a13c55
publicationDate 2020-07-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber PH-12019502496-B1
titleOfInvention Cooking aid composition for frying rice
abstract The present invention relates to a cooking aid composition for the preparation of fried rice, said composition comprising by weight of dry matter: i. 25-55 wt. pcnt of rice flour; ii. 45-75 wt. pcnt of partial glycerides selected from monoglyceride, diglyceride and combinations thereof. The present invention further relates to a method of preparing the cooking aid composition, and to its use in the preparation of fried rice.
priorityDate 2017-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

Predicate Subject
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http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID13296868

Total number of triples: 24.