METHOD OF PACKING TWOFOLD DRIED NOODLES, DRIED STEAMED NOODLES, INSTANT DRIED NOODLES, INSTANT DRIED STEAMED NOODLES, ETC.

• 1. 面条状干粒釉、面条状干粒釉布料仿石砖及其制备方法 [P] . 中国专利： CN107932686A . 2018-04-20
• 2. 一种冻干即食蔬菜营养面条及其制作工艺 [P] . 中国专利： CN110583990A . 2019-12-20
• 3. METHOD OF PACKING DRIED STEAMED NOODLES, INSTANT DRIED STEAMED NOODLES, ETC. [P] . 日本专利： JPS5811669A . 1983-01-22

  机译： 包装干面条的方法，即食干面条的方法等。

• 4. INSTANT FRIED NOODLES; STEAMED NOODLES DRIED BEFORE BEING FRIED IN OIL [P] . NZ299012A . 1997-06-24

  机译： 速食面;在油中油炸之前将干面条

• 5. PREPARING DRIED INSTANT NOODLES USING SUPERHEATED STEAM [P] . NZ202413A . 1984-12-14

  机译： 用过热蒸汽制备干面条

• 1. QTL Mapping for Quality Traits of Chinese Dry Noodle [J] . ZHAO Jing-lan, CHEN Min-sheng, MA Yan-ming, 农业科学学报（英文版） . 2009,第004期
• 2. Variation of Starch Property and Its Relationship with Dry White Chinese Noodle Quality in Common Wheat [J] . LIU Jian-jun, HE Zhong-hu, YANG Jin, 农业科学学报（英文版） . 2003,第001期
• 3. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [J] . Yaoguang, Li, Dongyun, 作物学报：英文版 . 2015,第004期
• 4. Total phenolic, flavonoid content, and antioxidant activity of flour, noodles, and steamed bread made from different colored wheat grains by three milling methods [J] . Yaoguang Li, Dongyun Ma, Dexiang Sun, 作物学报（英文版） . 2015,第004期
• 5. Dehydration of Traditional Dried Instant Noodle (Mee Siput) Using Controlled Temperature Humidity Dryer [C] . K. A. Mamat, M.S. Yusof, Wan Fauziah Wan Yusoff International Conference on Mechanical Engineering, Automation and Control Systems . 2017
• 6. Effects of superheated steam processing on the drying kinetics and textural properties of instant Asian noodles. [D] . Pronyk, Carl. 2007
• 7. Improvement of microwave-dried protein-enriched instant noodles by using hydrocolloids [O] . Aujcharaporn Pongpichaiudom, Sirichai Songsermpong 2018
• 8. 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

• 1. Effects of Annealing and Removal of the Water-Soluble Fraction of Dry-Milled Rice Flour on the Texture of Cooked Rice Noodles [J] . Soo Young Choi ,Bong Kyung Koh . 食品与营养科学（英文） . 2017,第10期
• 2. 再谈"喇家索面"与中华面条文化史——兼议KBS《面条之路》与《面条之路:传承三千年的奇妙饮食》的相关问题 [C] . Zhao Rongguang . 第三届亚洲食学论坛 . 2013
• 3. 中国干面条品质与小麦品质的关系和面条品质的QTL分析 [A] . 赵京岚 . 2005