A procedure for obtaining a replacement product, Foreign or colonial forms, in All Its Aspects, Weights and sizes of grain, color, aroma and taste

• 1. PROCEDURE FOR REPLACING A PRODUCT WITH COFFEE SUBSTITUTE ALL PROPERTIES OF BEANS THIS, SO AS TO THEIR APPEARANCE, shape, weight, size, color, aroma and taste [P] . ES191726A1 . 1950-05-16

  机译： 用咖啡替代产品的过程，以此来代替豆类的所有特性，因此其外观，形状，重量，大小，颜色，香气和味道

• 2. 1. Procedures for obtaining colonial sugar like products from raw sugar and beet production. [P] . ES34539A3 . 1904-09-16

  机译： 1.从原糖和甜菜生产中获得类似结肠糖的产品的程序。

• 3. Procedure for obtaining granola bars compri measure in tablets of different Weights and sizes [P] . GT199000060A . 1992-02-27

  机译： 在不同重量和大小的片剂中获得燕麦棒的方法

• 1. PROCEDURES FOR IMPROVING THE PREDICTION OF EQUILIBRIUM GRAIN SIZES, BED FORMS AND ROUGHNESS IN TIDALLY-DOMINATED AREAS [C] . Carlos A. Escobar S., Roberto Mayerle International Conference on Coastal Engineering 2006 . 2007
• 2. Nanosized soy phytosome-based thermogel as topical anti-obesity formulation: an approach for acceptable level of evidence of an effective novel herbal weight loss product [O] . Shahira F El-Menshawe, Adel A Ali, Mohamed A Rabeh, 2018
• 3. 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
• 4. Combustion Product Evaluation of Various Charge Sizes and Propellant Formulations. Task 1 Report: Sampling and Analytical Procedures Proposed for Use in Gun Propellant Combustion Product Characterization. [R] . Taylor, K., Gordon, S., Ase, P., 1988