METHOD FOR PRODUCING A COMPOSITE STEEL BEAM-CONCRETE EQUIPMENT AND PHASES OF EXECUTION FOR THIS PURPOSE

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  机译： 由形成复合相微结构的钢生产扁钢产品的方法

• 4. Method for producing a flat steel product from steel forming a composite phase microstructure [P] . 日本专利： JP2010508433A . 2010-03-18

  机译： 由形成复合相微结构的钢生产扁钢产品的方法

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  机译： 在胺类聚合物涂覆后生产用于包含芳族芳族聚酰胺的复合钢管的涂料组合物的方法，使用该方法生产涂覆钢管的方法以及通过该方法生产的涂覆钢管

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• 4. Analysis of the Microstructure and Mechanical Properties of Titanium-Based Composites Reinforced by Secondary Phases and B4C Particles Produced via Direct Hot Pressing [O] . Isabel Montealegre-Melendez, Cristina Arévalo, Enrique Ariza, 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

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