A method of preparing a noodles shall be court, in particular spaghetti

• 1. 马铃薯意大利面条及其加工方法 [P] . 中国专利： CN105146422A . 2015-12-16
• 2. 混合器、制面机、面片制作方法、面条机和面条制作方法 [P] . 中国专利： CN107927026A . 2018-04-20
• 3. Spaghetti noodle packed with retort and method for preparing the same [P] . 韩国专利： KR101127644B1 . 2012-03-23

  机译： 装有杀菌罐的意大利面条及其制备方法

• 4. Spaghetti Noodle Packed in Retort Pouch and Method for Preparing the Same [P] . 美国专利： US2011003043A1 . 2011-01-06

  机译： 装在蒸煮袋中的意大利面条面及其制备方法

• 5. kitchen tool for the extraction of spaghetti, bucatini, flat noodles, noodles and noodles from pots to assess the degree of [P] . IT1298542B1 . 2000-01-12

  机译： 用于从锅中提取意大利面条，bucatini，扁面条，面条和面条的厨房工具

• 1. 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
• 2. 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
• 3. The Substantive Reform of Court Trials: A Transformation of Logic in the Methods of Evidence Investigation-Summary of the Reform Pilot Project in Chengdu [J] . Ma Jinghua, Wang Jian(Translator) 当代社会科学（英文） . 2019,第004期
• 4. THE MAKING METHODS AND EATING WAYS OF BUCKWHEAT ZHAZHA NOODLES AMONG LIANGSHAN FOLKS [C] . Zhu Jianfeng, Li Faliang, Cao Jixiang, International Forum on Tartary Buckwheat Industrial Economy; 20060909-11; Taiyuan(CN) . 2006
• 5. Alkaline noodles from hard winter wheats with varying protein and amylose contents and spaghetti from durum wheat with various protein ingredients. [D] . Zhao, Lian Fu. 2003
• 6. RS Content and eGI Value of Cooked Noodles (I): Effect of Cooking Methods [O] . Yu Tian, Ming Li, Aoxing Tang, 2020
• 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
• 8. Criticality of Archival Demographic Data in Preparing for Equal Employment/Discrimination Court Challenges [R] . Kennedy, R. B. 1987

• 1. A Comparison of Weighing Methods Prior to Fusion Preparing Iron Samples for XRF Analysis [J] . Louis Lefrancois Perreault1 ,Mathieu Bouchard1 . 化学与化工 . 2019,第002期
• 2. The Application of Geostatistical Methods to Prepare the 3D Petrophysical Model of Oil Reservoir [J] . Hakimeh Amanipoor ,Mohammad Ghafoori ,Gholam Reza Lashkaripour . 地质学期刊（英文） . 2013,第1期
• 3. 应对“意大利面条碗”效应——兼论CAFTA建设 [C] . 沈铭辉 . 亚太经济转型与海峡西岸经济区发展学术研讨会 . 2010
• 4. 马铃薯全粉理化性质及其主食全粉面条的制作 [A] . 张明慧 . 2019