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The effect and mechanism of sanxan on the quality of salt‐free noodles (SFNs) were investigated from different cooking stages (initial stage, 1 min; optimum cooking time, OCT; overcooked time, OT). The results showed significant changes in the cooking process with the addition of 1.2% sanxan. The OCT for noodles with 1.2% sanxan (experimental group, EG) was extended from 5 to 7 min compared to the...
The poor fracture toughness of fine- and ultrafine-grained materials limits their structural applications. Here, nanoscale defect structures were introduced into fine grains (d = 2–5 μm) of pure Zr by using cryorolling and subsequent annealing at 500 °C for 1 h. An ultrahigh fracture toughness, KIC = 146 MPa m1/2, was achieved in the sample, which was much higher than those, KIC = 79 MPa m1/2 and...
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