首页> 外文OA文献 >Points: Flour and eggs as stiffening for bandages

【2h】

Points: Flour and eggs as stiffening for bandages

机译：要点：面粉和鸡蛋使绷带变硬

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者
Rahemtulla Amin;
展开▼
作者单位

展开▼
年度 100
总页数
原文格式 PDF
正文语种 eng
中图分类

相似文献

外文文献
中文文献
专利

1. Influences of Physicochemical Characteristics of Rice Flour and Cassava Starch on the Gelation of Calcium-Induced Egg Albumen-Flour Composite [J] . Parichat Hongsprabhas, Kamolwan Israkarn The Kasetsart Journal . 2006,第1期

机译：米粉和木薯淀粉的理化特性对钙诱导蛋清粉复合物凝胶化的影响
2. Effect of egg freshness on texture and baking characteristics of batter systems formulated using egg, flour and sugar [J] . Xing Liting, Niu Fuge, Su Yujie, Journal of the Science of Food and Agriculture . 2016,第6期

机译：鸡蛋新鲜度对使用鸡蛋，面粉和糖配制的面糊系统的质地和烘烤特性的影响
3. Effects of gamma radiation on the Mediterranean flour moth, Ephestia kuehniella, eggs and acceptability of irradiated eggs by Trichogramma cacoeciae females [J] . M. Mansour Journal of pest science . 2010,第3期

机译：γ射线对地中海毛细线虫雌性地中海粉蛾，埃弗氏菌，鸡蛋和辐照鸡蛋的可接受性的影响
4. Proportion Study of Wheat Flour and Purple Yam Flour and Addition of Egg on Making of Dry Noodle [C] . Enny Karti Basuki Susiloningsih, Rosida, Ariska Febrianita International Conference on Science and Technology . 2018

机译：小麦粉和紫色山浆粉的比例研究，用鸡蛋添加卵粉
5. Comparison of four-layer compression bandage, short-stretch compression bandage, and usual care in the treatment of venous ulcer for older people in the community. [D] . Wong, Kit Yee Irene. 2008

机译：比较四层加压绷带，短拉伸加压绷带和社区老年人治疗静脉溃疡的常规护理。
6. Points: Flour and eggs as stiffening for bandages [O] . Amin Rahemtulla 1983

机译：要点：面粉和鸡蛋使绷带变硬
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。

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

客服微信
服务号