An industrial Product consisting of a base of Cassava root Flour to produce flours, Starches and Derivatives.

• 1. 小麦面粉提取谷朊粉后的A淀粉生产醋酸酯淀粉的方法 [P] . 中国专利： CN103739724B . 2016.08.17
• 2. 小麦面粉提取谷朊粉后的A淀粉生产醋酸酯淀粉的方法 [P] . 中国专利： CN103739724A . 2014-04-23
• 3. The process of industrialzacao cassava root for the manufacture of cassava flour Biju [P] . BR9200139A . 1993-07-13

  机译： 木薯粉必具生产工业杂草木薯根的工艺

• 4. METHOD OF INCORPORATING NON-WHEAT GRAIN OR TUBER FLOURS OR STARCHES IN WHEAT FLOUR BASED BREAD, BAKED OR FRIED DOUGH GOODS AND PRODUCTS PRODUCED THEREFROM [P] . CA959702A . 1974-12-24

  机译： 在基于小麦粉的面包，烤制或油炸的道夫产品及其制得的产品中掺入非小麦籽粒或木薯粉或淀粉的方法

• 5. Process for the preparation of flour and under - produced from raw materials such as potatoes and of the roots of cassava [P] . 法国专利： FR1080814A . 1954-12-14

  机译： 用马铃薯和木薯根等原料制备面粉和副产面粉的方法。

• 1. Preparation of Potato Whole Flour and Its Effects on Quality of Flour Products: A Review [J] . CUI Lingling, TIAN Yange, TIAN Shuangqi, 粮油科技：英文版 . 2018,第003期
• 2. Consumer Satisfaction on Mocaf(Modified Cassava Flour)Based Food Products in Supporting Industrial Revolution 4.0: SEM Approach [C] . Riyanti Isaskar, Dwidjono Hadi Darwanto, Lestari Rahayu Waluyati Annual Basic Science International Conference . 2019
• 3. Gel properties of noodle flours and their wheat starches measured by dynamic rheometry. Matching storage moduli of low-swelling flours to high-swelling flours by adding modified starches. [D] . Liang, Xiaowu (Samuel). 1999
• 4. Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber [O] . Oluwaseun P. Bamidele, Mofoluwaso B. Fasogbon, Dolapo A. Oladiran, 2015
• 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

• 1. Diversification of Cassava Flour in the Manufacture of Gluten-Free Flakes Enriched with Dietary Fibers from Virgin Coconut Oil Waste Flour [J] . Diana Widiastuti ,Eka Herlina ,Ade Heri Mulyati . 农业科学与技术：B . 2016,第006期
• 2. Comparative Studies of iBacillus thuringiensis/ivar. /iisraelensis/iMetabolism in Different Concentrations of Cassava Flour Processing Waste Based Media [J] . Samara Ernandes ,Vanildo L. Del Bianchi ,Iracema O. Moraes . 生命科学与技术进展（英文） . 2014,第12期
• 3. Application of resistant starch in bread: processing, proximate composition and sensory quality of functional bread products from wheat flour and African locust bean i(Parkia biglobosa)/iflour [J] . Abdoulaye Sankhon ,Issoufou Amadou ,Wei-Rong Yao . 农业科学（英文） . 2013,第5期
• 4. Modeling the Drying Kinetics of Earth Bricks Stabilized with Cassava Flour Gel and Amylopectin [J] . Mondésir Ngoulou ,Raymond Gentil Elenga ,Louis Ahouet . 地质材料（英文） . 2019,第1期
• 5. 面粉品质及组分对小麦淀粉和谷朊粉分离效果的影响 [C] . 郑学玲 ,李利民 ,孙志 . 中国农业工程学会农产品加工专业委员会2009年年会 . 2009
• 6. 应用于淀粉基塑料的木薯淀粉变性技术研究 [A] . 蒋惠明 . 2016