Zobrazeno 1 - 10
of 19
pro vyhledávání: '"杨文秀"'
Publikováno v:
Jianzhu Gangjiegou Jinzhan, Pp 105-112 (2021)
钢框架翼缘加强互形装配式节点在悬臂梁下翼缘与框架梁上翼缘交互布置拼接板,一侧用焊缝连接,另一侧用高强螺栓连接,另外梁柱连接根部用角钢加强。节点的焊接在工厂完成,现场用高强螺
Externí odkaz:
https://doaj.org/article/73f25bb53e36489caedcd90fe99c45ad
Publikováno v:
Chinese Journal of School Health; Nov2024, Vol. 45 Issue 11, p1536-1540, 5p
Publikováno v:
Journal of Capital Normal University (Natural Science Edition). Oct2021, Vol. 42 Issue 5, p27-31. 5p.
Publikováno v:
Tianjin Medical Journal; Aug2022, Vol. 50 Issue 8, p785-790, 6p
Publikováno v:
Journal of Modern Medicine & Health. 10/15/2019, Vol. 35 Issue 19, p3025-3027. 3p.
Publikováno v:
Cotton Textile Technology; 2022, Vol. 50 Issue 603, p55-58, 4p
Publikováno v:
Chinese Journal of Computational Mechanics / Jisuan Lixue Xuebao; 2021, Vol. 38 Issue 5, p586-594, 9p
Autor:
杨小环 Yang Xiaohuan, 杨文秀 Yang Wenxiu, 陈皓 Chen Hao, 赵倩 Zhao Qian, 孙亮亮 Sun Liangliang, 马金虎 Ma Jinhu
Publikováno v:
Acta Ecologica Sinica. 38
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba99382c392fc7932a747560027d4fa1
https://doi.org/10.5846/stxb201702160262
https://doi.org/10.5846/stxb201702160262
Autor:
Yang, Wen-Hsiu, 楊文秀
104
Leavening volume of dough in the fermentation process is an important factor in determining the texture of the bread. Due to lack of gluten to holding gas in the dough, the rice flour-based gluten-free bread could not develop suitable textur
Leavening volume of dough in the fermentation process is an important factor in determining the texture of the bread. Due to lack of gluten to holding gas in the dough, the rice flour-based gluten-free bread could not develop suitable textur
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/06873826586073642848
