JP2021078429A5 - - Google Patents

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JP2021078429A5
JP2021078429A5 JP2019209130A JP2019209130A JP2021078429A5 JP 2021078429 A5 JP2021078429 A5 JP 2021078429A5 JP 2019209130 A JP2019209130 A JP 2019209130A JP 2019209130 A JP2019209130 A JP 2019209130A JP 2021078429 A5 JP2021078429 A5 JP 2021078429A5
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JP
Japan
Prior art keywords
barley flour
glutinous
feeling
glutinous barley
flour
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JP2019209130A
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English (en)
Japanese (ja)
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JP2021078429A (ja
JP7597506B2 (ja
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JP2019209130A 2019-11-19 2019-11-19 食品用もち感増強用組成物、食品のもち感増強方法、もち種の大麦粉及びそれを含有する食品 Active JP7597506B2 (ja)

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Application Number Priority Date Filing Date Title
JP2019209130A JP7597506B2 (ja) 2019-11-19 2019-11-19 食品用もち感増強用組成物、食品のもち感増強方法、もち種の大麦粉及びそれを含有する食品

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Application Number Priority Date Filing Date Title
JP2019209130A JP7597506B2 (ja) 2019-11-19 2019-11-19 食品用もち感増強用組成物、食品のもち感増強方法、もち種の大麦粉及びそれを含有する食品

Publications (3)

Publication Number Publication Date
JP2021078429A JP2021078429A (ja) 2021-05-27
JP2021078429A5 true JP2021078429A5 (https=) 2022-11-22
JP7597506B2 JP7597506B2 (ja) 2024-12-10

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JP2019209130A Active JP7597506B2 (ja) 2019-11-19 2019-11-19 食品用もち感増強用組成物、食品のもち感増強方法、もち種の大麦粉及びそれを含有する食品

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JP (1) JP7597506B2 (https=)

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6435447B1 (ja) 2017-03-22 2018-12-05 中塚 康雄 低糖質パン様食品及びその製造方法
JP6827251B2 (ja) * 2018-04-27 2021-02-10 国立研究開発法人農業・食品産業技術総合研究機構 増強された栄養素を含有する穀物種子の製造方法

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