method of producing a coffee ersatzmittels from potato flour.

• 1. 一种猴头菇子实体植入马铃薯的营养全粉及其生产方法 [P] . 中国专利： CN107048350B . 2021.02.12
• 2. 一种马铃薯颗粒全粉的生产方法 [P] . 中国专利： CN106539009B . 2021.06.01
• 3. method of producing a coffee or coffee additive under ersatzmittels from potatoes [P] . 德国专利： DE000000736186A . 1943-06-10

  机译： 马铃薯在啤酒中生产咖啡或咖啡添加剂的方法

• 4. method of producing a coffee ersatzmittels from potatoes [P] . 德国专利： DE000000321908A . 1920-06-12

  机译： 土豆生产咖啡的方法

• 5. method of producing a coffee ersatzmittels [P] . 瑞士专利： CH423441A . 1966-10-31

  机译： 制作咖啡的方法

• 1. Purification and Characterisation of a Coffee Pulp Tannase Produced by Penicillium verrucosum [J] . Roopali N. Bhoite, Navya P. N, Pushpa S. Murthy 食品科学与工程：英文版 . 2013,第006期
• 2. The Effect of Potato Varieties and Processing Methods on Glycemic Response [J] . Reena Grittle Pinhero, Qiang Liu, J. Alan Sullivan, 美国植物学期刊（英文） . 2020,第007期
• 3. Study on Frost Prevention and Drought Resistance Effect of Potato under Different Planting Methods [J] . Sun Jun, Chen Yongxu, Guo Junwei, 气象与环境研究：英文版 . 2019,第001期
• 4. Study on the Transmission Mechanism of Potato Market Price in Main Potato Producing Area - Empirical Analysis Based on the Potato Price Index of Shandong Province and China [C] . Zhan Chen, Qianyou Zhang, Xinxin Xu, International Conference on Management Science and Engineering Management . 2020
• 5. Evaluation and Management of Coffee Quality Defects in Rwanda: Case of Potato Taste Defect [D] . Shingiro, Jean Bosco. 2021
• 6. Optimization of the Drum Drying Parameters and Citric Acid Level to Produce Purple Sweet Potato (Ipomoea batatas L.) Powder Using Response Surface Methodology [O] . Sri Sampath Janaka Senevirathna, Nurul Shazini Ramli, Ezzat Mohamad Azman, 2021
• 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. Molecular Methods for Potato Improvement. Report of the Planning Conference on'Application of Molecular Techniques to Potato Germplasm Enhancement'. Held at the International Potato Center (CIP) in Lima, Peru on March 5-9, 1990 [R] . Dodds, J. H. 1991

• 1. Identification and Recovery of Volatiles Organic Compounds (VOCs) in the Coffee-Producing Wastewater [J] . Alcilucia Oliveira ,Lourdes M. C. Cabral ,Humberto Bizzo . 水资源与保护（英文） . 2014,第4期
• 2. Examination of Treatment Methods for a PEDOT:PSS Transparent Conductive Film Produced Using an Inkjet Method [J] . Atsushi Nitta ,Yuki Imamura ,Kazuya Kawahara . 材料物理与化学进展（英文） . 2017,第8期
• 3. 马铃薯颗粒全粉生产工艺研究 [C] . 吴刚 ,刘文秀 ,徐考群 . 中国西部农产品加工及产业化发展战略研讨会 . 2001
• 4. 真空冷冻干燥马铃薯雪花全粉及即食马铃薯泥加工工艺研究 [A] . 薛海 . 2019