首页> 外文OA文献 >Perspectives and principles of formulation of legal basis of diagnostic quality control of materials and products of nanostructure composites

【2h】

Perspectives and principles of formulation of legal basis of diagnostic quality control of materials and products of nanostructure composites

机译：纳米结构复合材料材料及产品诊断质量控制法律依据的观点和原则

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Gennady K. Baryshev; Igor A. Tutnov; Aleksandr P. Biryukov;
展开▼
作者单位

展开▼
年度 2017
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
中文文献
专利

1. Perspectives and principles of formulation of legal basis of diagnostic quality control of materials and products of nanostructure composites [J] . Gennady K. Baryshev, Igor A. Tutnov, Aleksandr P. Biryukov MATEC Web of Conferences . 2017,第1期

机译：纳米结构复合材料材料及产品诊断质量控制法律依据的观点和原则
2. The use of personal data from medical records and biological materials: ethical perspectives and the basis for legal restrictions in health research. [J] . Regidor E Social science and medicine . 2004,第9期

机译：医疗记录和生物材料中个人数据的使用：道德观点和健康研究中法律限制的基础。
3. Fourth International Workshop on Metastable Phases: Magnetic Structural and Transport Properties of Nanostructured Materials and Composites, New Perspectives and Functional Applications [J] . Bonetti E, Shull RD Nanostructured Materials . 1999,第6期

机译：第四届亚稳相国际研讨会：纳米结构材料和复合材料的磁结构和输运性质，新观点和功能应用
4. A comparison of principles of development of information measuring systems and methods of experimental physics for application of obtaining and quality control of nanostructured materials and composites [C] . Gennady K. Baryshev, Anastasia S. Kondratyeva International conference on control, instrumentation, communication and computational technologies . 2016

机译：信息测量系统开发原理与实验物理方法在纳米结构材料和复合材料获取与质量控制中的应用比较
5. Understanding and Controlling the Interactions of Photo-Responsive Species within Nanostructured Inorganic-Organic Composite Materials. [D] . Jahnke, Justin Patrick. 2013

机译：理解和控制光响应物种在纳米结构无机有机复合材料中的相互作用。
6. Manufacturing Technology of Composite Materials—Principles of Modification of Polymer Composite Materials Technology Based on Polytetrafluoroethylene [O] . Anton Panda, Kostiantyn Dyadyura, Jan Valíček, 2017

机译：复合材料制造技术—基于聚四氟乙烯的高分子复合材料技术改造原理
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。

Perspectives and principles of formulation of legal basis of diagnostic quality control of materials and products of nanostructure composites

著录项

引文网络

相似文献

相关主题

期刊订阅