fresh pie pastry consisting of layers with traditional ingredients, but with new outfits

• 1. 一种提高传统脱硫废液搪玻璃釜浓缩的新装置 [P] . 中国专利： CN211411030U . 2020-09-04
• 2. 冰箱及冰箱中食材新鲜程度的指示方法 [P] . 中国专利： CN113899135A . 2022-01-07
• 3. LAYERED PIE WITH FILLING CONFINED BETWEEN PASTRY AND COOKED BATTER [P] . AU6968991A . 1991-07-18

  机译： 糕点和熟制的馅料夹层饼

• 4. LAYERED PIE WITH FILLING CONFINED BETWEEN PASTRY AND COOKED BATTER [P] . 世界知识产权组织专利： WO9108671A1 . 1991-06-27

  机译： 糕点和熟制的馅料夹层饼

• 5. Fresh dough for use as convenience product, such as pizza dough, puff- or pastry dough for bakery products, is provided with flour component, water, leavening agent, gelling hydrocolloid, yeast and more product enhancing ingredients [P] . 瑞士专利： CH705886A2 . 2013-06-14

  机译： 用作方便产品的新鲜面团，例如比萨面团，用于烘焙产品的膨化或糕点面团，配有面粉成分，水，膨松剂，胶凝水胶体，酵母和更多产品增强成分

• 1. Fabrication of a Bi-layer Tubular Scaffold Consisted of a Dense Nanofibrous Inner Layer and a Porous Nanoyarn Outer Layer for Vascular Tissue Engineering [J] . CHEN Jian-feng, LIU Wei, WU Tong, 东华大学学报（英文版） . 2014,第005期
• 2. A novel type of transverse surface wave propagating in a layered structure consisting of a piezoelectric layer attached to an elastic half-space [J] . Zhenghua Qian, Feng Jin, Sohichi Hirose 力学学报：英文版 . 2010,第003期
• 3. A novel type of transverse surface wave propagating in a layered structure consisting of a piezoelectric layer attached to an elastic half-space [J] . Zhenghua Qian, Feng Jin, Sohichi Hirose 力学学报：英文版 . 2010,第003期
• 4. NETWORK ANALYSIS OF EIGENVALUE PROBLEM FOR MULTILAYER DIELECTRIC WAVEGUIDE CONSISTING OF ARBITRARY NUMBER OF LAYERS [J] . 徐善驾 电子科学学刊：英文版 . 1989,第001期
• 5. Traditional pastry with chestnut flowers as natural ingredients: An approach of the effects on nutritional value and chemical composition [J] . Carocho Marcio, Barreira Joao C. M., Barros Lillian, Journal of Food Composition and Analysis . 2015,第Null期
• 6. Ingredient Functionality in Multilayered Dough-margarine Systems and the Resultant Pastry Products: A Review [J] . Ooms Nand, Pareyt Bram, Brijs Kristof, Critical Reviews in Food Science and Nutrition . 2016,第13a16期
• 7. Video observation of hand-hygiene compliance in a manufacturer of ready-to-eat pie and pastry products [J] . Evans Ellen W., Redmond Elizabeth C. International journal of environmental health research . 2019,第6期
• 8. Spectral unmixing of fluorescence fingerprint imagery for visualization of constituents in pie pastry [C] . Yokoya Naoto, Kokawa Mito, Sugiyama Junichi IEEE International Conference on Image Processing . 2014
• 9. Conformal Antennas and Arrays with Layers Consisting of Copper and Graphene-Based Conductors for Redundancy Properties. [D] . Sajal, Sayeed Zebaul Haque. 2017
• 10. Characterization and Application of Pomegranate Epicarp Extracts as Functional Ingredients in a Typical Brazilian Pastry Product [O] . Felipe da Silva Veloso, Cristina Caleja, Ricardo C. Calhelha, 2020
• 11. Video observation of hand-hygiene compliance in a manufacturer of ready-to-eat pie and pastry products [O] . Ellen W. Evans, Elizabeth C. Redmond 2018
• 12. Economic Census 1997: Manufacturing, Industry Series. Frozen Cake, Pie, and Other Pastry Manufacturing. [R] . 1999

• 1. Optimal Design of Wideband Microwave Absorber Consisting of Resistive Meta-Surface Layers [J] . Sining Zhou ,Zhengbin Wang ,Yijun Feng . 电磁分析与应用期刊（英文） . 2012,第5期
• 2. 市售新鲜牡蛎及冷冻品细菌菌群组成分析 [C] . 曹荣 ,薛长湖 . 2004年度全国水产品加工与综合利用学术研讨会 . 2004
• 3. 基于闽南文化的厦门鼓浪屿馅饼包装设计研究 [A] . 陈隆龙 . 2019