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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
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Effect of Heat Treatment on the Structure and Physicochemical Properties of Buckwheat Bran Protein
Veröffentlicht in Shípĭn kēxué
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FE modeling of woven fabric at the fiber bundle level under ballistic impact
Veröffentlicht in Textile research journal
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