http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-I680725-B

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filingDate 2015-12-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2020-01-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bc5dc6bcc2aa711c676c213d84ecbddd
publicationDate 2020-01-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber TW-I680725-B
titleOfInvention Dry noodle and manufacturing method thereof
abstract The present invention manufactures a dried noodle with "noodle breakage" that prevents or suppresses the problem of high temperature hot air drying. That is, the present invention discloses a dried noodle containing a main raw material and a cross-linked alpha potato starch, and the cross-linked alpha potato starch is selected from etherified cross-linked alpha potato starch and esterified cross-linked alpha potato At least one member of the group consisting of starch; where the viscosity of the cross-linked α-starch potato starch is 50 mPa‧ under the measurement conditions of a slurry temperature of 20° C., a slurry concentration of 5% by mass, and a rotation number of 60 rpm s below.
priorityDate 2014-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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