A process for producing a litter flour for baeckereizwecke

• 1. 金属络合物作为 n －掺杂物用于有机半导体基质材料中的用途 ,有机半导体材料和电子元件以及掺杂物和配位体 ,及其生产方法 [P] . 中国专利： CN1914747A . 2007-02-14
• 2. 用于CSP生产中钢水夹杂物的快速评估方法 [P] . 中国专利： CN114082914A . 2022-02-25
• 3. A process for producing a litter flour for baeckereizwecke [P] . 德国专利： DE659635C . 1938-05-07

  机译： 生产用于贝克尔的杂物粉的方法

• 4. A method for the improvement of the litter flour, in particular wood flour, for baeckereizwecke by heating [P] . 德国专利： DE319276C . 1920-02-27

  机译： 一种通过加热来改善白ba的面粉，特别是木粉的方法

• 5. Litter flour for baeckereizwecke [P] . 德国专利： DE862582C . 1953-01-12

  机译： 百克滋滋味粉

• 1. Processing Treatments of Beniseed (Sesamum indicumLinn) on Nutrients, Anti-Nutrients Composition and Functional Properties of Flour [J] . Nwamaka A. Obeta, Chika E. Otuu, Fabian U. Ugwuona, 食品与营养科学（英文） . 2020,第004期
• 2. The Changes in Aspergillus Sp Population and Biochemical Changes During The Process of Controlled Corn Flour Fermentation and The Rheological Properties of Corn Flour Produced [C] . Andi Sukainah, Reski Praja Putra, Husnul Hatima International Conference on Indonesian Technical Vocational Education and Association . 2018
• 3. Litter accumulation in emergent marshes: Investigating the effects of litter on wetland invertebrates and the processes controlling litter distribution and accumulation [D] . Christensen, Jay Richard 2007
• 4. Variation in the Physical and Functional Properties of Yam (Dioscorea spp.) Flour Produced by Different Processing Techniques [O] . Nurdi Setyawan, John Solomon Maninang, Sakae Suzuki, 2021
• 5. 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

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• 5. 硅砂粉与矿渣粉复掺技术用于PHC管桩生产 [C] . 蒋元海 . 中国硅酸盐学会钢筋混凝土制品专业委员会、中国混凝土与水泥制品协会预制混凝土桩分会2011-2012年度年会暨学术交流会 . 2012
• 6. 用于高纯石英粉制备的水样分析方法研究及高纯水工艺设计 [A] . 毕文晓 . 2013