http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100625636-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01P13-0033 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01P13-0046 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/G01P13-045 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 |
| filingDate | 1999-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2006-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2006-09-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100625636-B1 |
| titleOfInvention | Cupcake Compositions and Methods of Making Cupcakes |
| abstract | The present invention is 10 to 40% by weight of flour, starch or mixture of flour and starch, 30 to 53% by weight of sugar, 7 to 20% by weight of powdered oil, 0.1% to 1.0% by weight of emulsifier, 2.2 to 5% by weight of baking powder It relates to a cupcake composition which can be baked in a microwave, characterized in that it comprises a%. In addition, the present invention relates to a method for preparing a cupcake prepared by mixing the composition in an appropriate container and mixing with eggs to make a dough and then putting the container containing the dough in a microwave oven for a suitable time and a cupcake prepared by the method .n n n Flour, starch, sugars, powdered fats, emulsifiers, eggs, cupcakes |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102669219-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101332962-B1 |
| priorityDate | 1999-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.