[Elsevier] Friction and wear behaviour of additively manufactured continuous carbon fibre reinforced PA6 composites |
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Effects of water content and resting on rheology and the gluten network formation of Chinese traditional handmade hollow dried noodle dough
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Exploring the potential of anaerobic co-digestion of water hyacinth and cattle dung for enhanced biomethanation and techno-economic feasibility
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Augmented reality-based surgical guidance for wrist arthroscopy with bone-shift compensation
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Effect of noodle specifications on the quality characteristics of fermented hollow noodles
