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Effect of Whole Common Buckwheat Flour on the Rheological Properties of Wheat Dough and the Quality of Fresh Noodles
Veröffentlicht in Shípĭn kēxué
VolltextMagazinearticle -
18
Effect of Heat Treatment on the Structure and Physicochemical Properties of Buckwheat Bran Protein
Veröffentlicht in Shípĭn kēxué
VolltextMagazinearticle -
19
Plant grafting: how genetic exchange promotes vascular reconnection
Veröffentlicht in The New phytologist
VolltextArtikel -
20