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yuan xiao li
(30 results)?
Impact of wheat globulin addition on dough rheological properties and quality of cooked noodles.
Food Chem. 2021 Nov 15;362:130170. doi: 10.1016/j.foodchem.2021.130170. Epub 2021 May 21.
Food Chem. 2021.
PMID: 34091164
Interactions between wheat globulin and gluten under alkali or salt condition and its effects on noodle dough rheology and end quality.
Zhang LL, Li MM, Guan EQ, Yang YL, Zhang TJ, Liu YX, Bian K.
Zhang LL, et al. Among authors: liu yx.
Food Chem. 2022 Jul 15;382:132310. doi: 10.1016/j.foodchem.2022.132310. Epub 2022 Feb 2.
Food Chem. 2022.
PMID: 35149463
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[A review of operative treatment of hypospadias in twelve years].
Dong DX, Cen S, Liu YX, Zhong J, Wang WF, Feng X, Dai BM, Wang AF, Cai DH, Huang W, Chen J, Wang Y.
Dong DX, et al. Among authors: liu yx.
Zhonghua Nan Ke Xue. 2002 Dec;8(6):422-4.
Zhonghua Nan Ke Xue. 2002.
PMID: 12593017
Chinese.
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