| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5610690048edbc271e03b26b23f76ff9 |
| classificationCPCInventive |
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 |
| filingDate |
2019-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_77f275c5d69d861996b298329b775e7e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b1a92fcc3f25f9b1b6abdcf153a6608
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eea9bee7421860af6a2d0bd8347947d5
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f484c79bc68a1fd2d60ddeb169bb9a8 |
| publicationDate |
2020-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2020067314-A1 |
| titleOfInvention |
Batter liquid, batter mix, method for manufacturing food for deep frying, and deep-fried food manufacturing method |
| abstract |
This batter liquid that includes water and a whey protein and that has a water content of 40-70 mass% and has at least 1 mass% of the whey protein with respect to the total mass, is adhered to an ingredient, and undergoes deep frying. |
| priorityDate |
2018-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |