http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018151242-A1

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filingDate 2018-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4e578f1a153ef22479cdd79490f29ea0
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publicationDate 2018-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber WO-2018151242-A1
titleOfInvention Water addition-type tatsutaage mix
abstract Provided is a tatsutaage that can maintain the appearance and texture unique to the tatsutaage even with the elapse of time after cooking. The water addition-type tatsutaage mix according to the present invention contains 10-40 mass% of at least one type selected from oxidized starches and acid-treated starches, 40-80 mass% of at least one type selected from phosphate-crosslinked tapioca starches and phosphate-crosslinked potato starches, and 0.1-3 mass% of an emulsifying agent.
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