Method of producing a preparation of Whey to improve bread, bagels and Cookies and to facilitate their cooking.

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• 2. 促进脑发育的乳清制剂 [P] . 中国专利： CN109475164A . 2019-03-15
• 3. METHOD OF PRODUCING BREAD OR COOKIES USING AGED GERMINATED WHOLE WHEAT PRODUCT, AND BREAD OR COOKIES PRODUCED BY SAME [P] . 韩国专利： KR102115214B1 . 2020-05-26

  机译： 用老化的发芽的全麦产品生产面包或饼干的方法，以及由相同产品生产的面包或饼干

• 4. Method for preparing cookies or breads using the Chunseolcha and cookies or breads prepared by the method [P] . 韩国专利： KR101729979B1 . 2017-04-25

  机译： 用Chunseolcha制备饼干或面包的方法以及用该方法制备的饼干或面包

• 5. METHOD FOR PREPARING COOKIES OR BREADS USING CHUNSEOL TEA AND COOKIES OR BREADS PREPARED THEREBY [P] . 韩国专利： KR20160146157A . 2016-12-21

  机译： 使用松饼茶制备饼干或面包的方法以及由此制备的饼干或面包

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• 3. Development of Methods to Improve Lactose Recovery from Permeate and Drying Characteristics of Greek Acid Whey [D] . ?Sunkesula, Venkateswarlu 2020
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• 5. Effect of Fruit Pomace Addition on Shortbread Cookies to Improve Their Physical and Nutritional Values [O] . Małgorzata Tańska, Beata Roszkowska, Sylwester Czaplicki, 2016
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• 1. Effects of Using Different Percentages of Fenugreek Flour to Improve the Sensory, Rheological Properties and Keeping Quality in Maize Dough to Produces Gluten-free Breads [J] . Abdulsalam Abdulrahman Rasool ,Dana Azad Abdulkhaleq ,Dlir Amin Sabir . 农业科学与技术：A . 2013,第005期
• 2. Effects of Using Different Percentages of Fenugreek Flour to Improve the Sensory, Rheological Properties and Keeping Quality in Maize Dough to Produces Gluten-free Breads [J] . Abdulsalam Abdulrahman Rasool ,Dana Azad Abdulkhaleq ,Dlir Amin Sabir . 农业科学与技术：A . 2013,第003期
• 3. iIn vitro/iBile Acid Binding of Mustard Greens, Kale, Broccoli, Cabbage and Green Bell Pepper Improves with Saut#233;ing Compared with Raw or Other Methods of Preparation [J] . Talwinder S. Kahlon ,Rebecca R. Milczarek ,Mei-Chin M. Chiu . 食品与营养科学（英文） . 2012,第7期
• 4. Preparation and characterization of high softening point and homogeneous isotropic pitches produced from distilled ethylene tar by a novel bromination method [J] . Chuan-zhang Ge ,Zhen-long Sun ,Hai-xiao Yang . 新型炭材料 . 2018,第1期
• 5. 酶制剂在面包生产中的应用——最新的几种酶制剂发展概况 [C] . 盛国华 . 小麦专用粉加工技术及营养强化与品质改良研讨会 . 2001
• 6. Hedgehog通路抑制剂维莫德吉促进SN38纳米颗粒在胰腺癌中的递送研究 [A] . 陈浩 . 2019