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Research on the Properties of Polysaccharides, Starch, Protein, Pectin, and Fibre in Food Processing
Subjects:
“...structure...”|
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Future Advances in Basin Modeling : Suggestions from Current Observations, Analyses, and Simulations
Subjects:
“...salt structures...”|
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by Veintimilla, Salvador García-Ayllón
Published 2023
Subjects:
“...dissipative structure...”Published 2023
MDPI - Multidisciplinary Digital Publishing Institute
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