Fodder flour obtained from various vegetal resources of the forest spontaneous flora (leaves, seeds, herbaceous plants, and fruit residue)

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Fodder flour obtained from various vegetal resources of the forest spontaneous flora (leaves, seeds, herbaceous plants, and fruit residue)

机译：从森林自发植物的各种植物资源（叶子，种子，草本植物和水果残渣）获得的饲料粉

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《Annals of Forest Research》 |1974年第1期|共19页
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1. Distribution of cherry leaf roll nepovirus (CLRV) in leaves of deciduous forest trees and herbaceous plants detected by tissue print immunopressblotting (TPI) of whole leaf blades [J] . Andrea QUADI-HAILMANN, A. LOW, J. HAMACHER Zeitschrift fur Pflanzenkrankheiten und Pflanzenschutz . 1996,第5期

机译：樱桃叶片卷叶病毒（CLRV）在落叶林和草本植物叶片中的分布通过全叶片组织印刷免疫印迹（TPI）检测
2. Evaluating partial cutting in broadleaved temperate forest under strong experimental control: short-term effects on herbaceous plants. [J] . Gotmark F, Paltto H, Norden B, Forest Ecology and Management . 2005,第1a3期

机译：在强实验控制下评估阔叶温带森林的部分伐木：对草本植物的短期影响。
3. Phytochemical Analysis and Antifungal Activity of Extracts from Leaves and Fruit Residues of Brazilian Savanna Plants Aiming Its Use as Safe Fungicides [J] . Caroline Alves Breda, Alessandra Marcon Gasperini, Vera Lucia Garcia, Natural Products and Bioprospecting . 2016,第4期

机译：巴西大草原植物叶和果残渣提取物的植物化学分析和抗真菌活性，旨在用作安全的杀菌剂
4. An Alternative Simple Method for Preparing and Preserving Cross-section of Leaves and Roots in Herbaceous Plants: Case Study in Orchidaceae [C] . D. Metusala International Symposium on Current Progress in Mathematics and Sciences . 2017

机译：一种替代的简单方法，用于制备和保存草草植物中叶片横截面的方法：兰科的案例研究
5. Assessing the composition and function of hardwood forest herbaceous flora: Implications and applications for forest restoration. [D] . Gerken Golay, Michaeleen E. 2013

机译：评估硬木森林草本植物区系的组成和功能：对森林恢复的影响和应用。
6. Phytochemical Analysis and Antifungal Activity of Extracts from Leaves and Fruit Residues of Brazilian Savanna Plants Aiming Its Use as Safe Fungicides [O] . Caroline Alves Breda, Alessandra Marcon Gasperini, Vera Lucia Garcia, 2016

机译：巴西大草原植物的叶和果实残留物提取物的植物化学分析和抗真菌活性旨在用作安全的杀菌剂
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。
8. Common Herbaceous Plants of Southern Forest Range [R] . Grelen, H. E. , Hughes, R. H. 1984

机译：南方森林山脉常见草本植物

Fodder flour obtained from various vegetal resources of the forest spontaneous flora (leaves, seeds, herbaceous plants, and fruit residue)

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