New product for use in the domestic Economy prepared by proper Treatment of a mixture of fruits and legumes of Urticaceae.

• 1. 用于对挤出的橡胶混合物进行定位的预成型装置，和包括预成型装置用于将挤出的橡胶混合物模制成完整橡胶元件的挤出机模制系统，以及相应的挤出机系统 [P] . 中国专利： CN111065507A . 2020-04-24
• 2. 用于高强度路面的透水性树脂混合物及该混合物制成的铺地砖和路面 [P] . 中国专利： CN1035170C . 1997.06.18
• 3. enzyme treatment of legumes and products prepared from them [P] . IT1048923B . 1980-12-20

  机译： 豆类及其制品的酶处理

• 4. USE OF PECTINOLYTIC ENZYME, PROCESS FOR ENZYMATIC TREATMENT OF FRUIT OR VEGETABLE PUZZLE, PROCESS FOR PREPARING FRUIT OR VEGETABLE JUICE, VECTOR, TRANSFORMED HOSPITAL CELL, AND PREPARED PIPE PREPARED [P] . BRPI0912975B1 . 2019-03-26

  机译： 使用光解酶，对水果或蔬菜拼图进行酶处理的过程，用于制备水果或蔬菜汁，矢量，转化的医院细胞以及准备的管道的过程

• 5. Food product of vegetable (s), legume (s), of algae (s), vegetal (to), plant (s), of fruit (s), ready for use and restoring the texture of the original product. [P] . 法国专利： FR2756144B1 . 1999-01-15

  机译： 蔬菜，豆类，藻类，植物，植物，水果的食品，准备使用并恢复原始产品的质地。

• 1. A multicenter phase II trial of domestic product of zoledronic acid in the treatment of malignant hypercalcemia [J] . Lijun Di, Jun Ren, Ying Yan 中德临床肿瘤学杂志：英文版 . 2007,第004期
• 2. Prepared Discussion of: Chlorine Dioxide (ClO_2) for Treatment of Frac Water: A Guide to Its Proper and Safe Use [C] . Josh Prusakiewicz International Water Conference . 2012
• 3. Assessment or the Effectiveness or Tropical Lagoon Treatment for the Converting of Domestic Septage into a Value-Added Product [D] . Konde, Nkiama Numbi 2016
• 4. Antiplatelet mechanism of an herbal mixture prepared from the extracts of Phyllostachys pubescens leaves and Prunus mume fruits [O] . Eunjung Son, Seung-Hyung Kim, Won-Kyung Yang, 2017
• 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
• 6. Measuring the Economy: A Primer on GDP (Gross Domestic Product) and the National Income and Product Accounts [R] . 2007