Japan, Oct. 5 -- IWATE UNIV,KOIWAI NYUGYO KK has got intellectual property rights for 'METHOD FOR PHYSICO-CHEMICALLY AND STRUCTURALLY EVALUATING FOOD TEXTURE OF YOGURT.' Other related details are as follows:

Application Number: JP,2022-091762

Category (FI): A23C9/123,G01N33/04

Stage: Grant (IP right granted following substantive examination.)

Filing Date: June 6, 2022

Publication Date: Dec. 19, 2022

The original document can be viewed at: https://www.j-platpat.inpit.go.jp/p0100

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