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Protein-rich mixtures for human consumption based on fish flour, sunflower presscake meal, dried skim milk and wheat flour

机译：基于鱼粉，向日葵粉末膳食，干脱脂牛奶和小麦粉的人类消费富含蛋白质的混合物

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Digna Ballester; ITA Barja; E. Yáñez; G. Donoso;
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年度 1968
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1. Protein-rich mixtures for human consumption based on fish flour, sunflower presscake meal, dried skim milk and wheat flour [J] . Digna Ballester, E. Yá?ez, G. Donoso, The British Journal of Nutrition . 2007,第2期

机译：以鱼粉，葵花籽饼粉，脱脂奶粉和小麦粉为基础的人类食用高蛋白混合物
2. Morphological and mechanical properties of dried skimmed milk and wheat flour mixtures during storage [J] . Al Mahdi R, Nasirpour A, Banon S, Powder Technology: An International Journal on the Science and Technology of Wet and Dry Particulate Systems . 2006,第3期

机译：脱脂奶粉和小麦粉混合物在储存期间的形态和力学性能
3. Studies on the effect of skim milk powder, sprouted wheat flour, and pH on rheological and baking properties of flour [J] . Kulwinder Kaur, Narpinder Singh, Hardeep Singh International Journal of Food Properties . 2002,第1期

机译：脱脂奶粉，发芽小麦粉和pH值对面粉流变和烘烤性能的影响研究
4. Protein Quality of Modified Dried Skimmed Milk Coconut Oil (Modisco) III Formulation with Soybean (Glycine Max) Flour Addition [C] . Galeh Septiar Pontang, Sugeng Maryanto International Conference on Life Sciences and Technology . 2020

机译：改性干燥脱脂牛奶椰子油（Modisco）III配方用大豆（甘氨酸最大）面粉添加蛋白质
5. Twin-screw extrusion performance of nonfat dry milk and cream in a corn flour-based system. [D] . Goga, Murtaza. 1997

机译：脱脂奶粉和奶油在玉米粉基系统中的双螺杆挤出性能。
6. Production of nutrient‐enhanced millet‐based composite flour using skimmed milk powder and vegetables [O] . Gerald Tumwine, Abel Atukwase, Gaston A. Tumuhimbise, 2019

机译：使用脱脂奶粉和蔬菜生产营养增强型小米基复合面粉
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。

Protein-rich mixtures for human consumption based on fish flour, sunflower presscake meal, dried skim milk and wheat flour

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