| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e739923763187a7f945e4f68551e3b78 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-157
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-157
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N9-48 |
| filingDate |
2017-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_017ac1e131ce61698fb536e67e7cae2d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bc0e4ec1de362fce17166094c82409d8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_10b4abb174824dacec091b8b1db48089
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dca71ceaf3fb72117bc97c5468021af9 |
| publicationDate |
2018-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2018070506-A1 |
| titleOfInvention |
Batter mix for frying |
| abstract |
Provided is a batter mix for frying which maintains good handling properties even after a lapse of time and enables the preparation of fried foods having a preferable texture. The batter mix for frying contains 45 mass% or more of wheat flour derived from a wheat variety made in Japan together with a protease and an amylase. |
| priorityDate |
2016-10-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |