PHYSICAL FORMS OF CLARIFIED HYDROCOLLOIDS OF UNDIMINISHED PROPERTIES AND METHOD OF PRODUCING SAME

• 1. 确认具有未授权用户物理特征记录的信用卡的使用的系统 [P] . 中国专利： CN1107395C . 2003.04.30
• 2. 未确认信息输出装置、未确认信息输出方法 [P] . 中国专利： CN107428295A . 2017-12-01
• 3. PHYSICAL FORMS OF CLARIFIED HYDROCOLLOIDS OF UNDIMINISHED PROPERTIES AND METHOD OF PRODUCING SAME [P] . 世界知识产权组织专利： WO02072687A2 . 2002-09-19

  机译： 特性未确认的透明胶体的物理形式及其制备方法

• 4. Physical forms of clarified hydrocolloids of undiminished properties and method of producing same [P] . 美国专利： US2002019447A1 . 2002-02-14

  机译： 性能不变的澄清水胶体的物理形式及其制备方法

• 5. Physical forms of clarified hydrocolloids of undiminished properties and method of producing same [P] . AU2002245960A1 . 2002-09-24

  机译： 性能不变的澄清水胶体的物理形式及其制备方法

• 1. Physical Properties and Electrochemical Performance of Solid K2FeO4 Samples Prepared by Ex-situ and in.situ Electrochemical Methods [J] . 徐志花, 王建明, 邵海波, 中国化学工程学报：英文版 . 2007,第001期
• 2. Physical, Mechanical and Micro-structural Properties of F Type Fly-Ash Based Geopolymeric Bricks Produced by Pressure Forming Process [C] . Omer Arioz, Kadir Kilinc, Mustafa Tuncan, International ceramics congress . 2011
• 3. Development of systems and methods for repeating unit and physical property control for poly[(R)-3-hydroxyalkanoates] produced in Escherichia coli [D] . Tappel, Ryan C. 2013
• 4. Review of Fabrication Methods Physical Properties and Applications of Nanostructured Copper Oxides Formed via Electrochemical Oxidation [O] . Wojciech J. Stepniowski, Wojciech Z. Misiolek 2018
• 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. Study of the High-Density High-Energy Plasma-Producing Methods and Physical-Property Measurements and Its Application for Thermonuclear Reaction. Final Report, February 1, 1979-December 31, 1979 [R] . Cheng, D. Y., Chang, C. N., Tripathi, P. P. 1980

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