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1.
Effects Of Protein Behaviors On Dough Rheological Properties Of Wheat Varieties In Flour Mixing
2.
Synthesis Of Curcumin-Isoleucine Ester And Its Effect On The Formation And Stability Of Lysozyme Amyloid Fibrils
3.
The Effect Of Lactam Compounds On The Inkjet Printing Performance Of Reactive Dye Solutions With Different Structures
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