eArticles

1 . Academic Journal

蜡质玉米淀粉对糯米粉及速冻汤圆品质的影响 / Effect of waxy maize starch on the quality of glutinous rice flour and quick-frozen tang-yuan

저자: by 顾娟; 郇美丽; 李义; 佟毅; 魏晓明, et al.
소스: 粮食与饲料工业 / Cereal & Feed Industry. (1):39-48

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7 . Conference

Reliability Prediction and Improvement of Board-Level Thermal Cycling Test for Molded Flip-Chip Ball-Grid-Array Package

저자: by Chen, Dao-Long; Chen, Tang-Yuan; Lai, Wei-Hong; Yin, Wei-Jie; Kuo, Chun-Liang, et al.
소스: 2023 IEEE 25th Electronics Packaging Technology Conference (EPTC) Electronics Packaging Technology Conference (EPTC), 2023 IEEE 25th. :995-998 Dec, 2023

Full Text (IEEE)

7 . Report

Couler: Unified Machine Learning Workflow Optimization in Cloud

저자: by Wang, Xiaoda; Tang, Yuan; Guo, Tengda; Sang, Bo; Wu, Jingji, et al.
소스

7 . Dissertation/ Thesis

The fashioning of a poetic genius: Yuan Zhen and Mid-Tang imperial culture.

저자: by Wang, Ao; .
소스: Dissertation Abstracts International; Dissertation Abstract International; 70-01A.

Full Text (KERIS DDOD)

4 . Academic Journal

A study of tea smoke culture during the Tang, Song and Yuan dynasties / 唐宋元时代 '茶烟' 文化研究

저자: by Fangren Zhao; Michiru Ito; Wulijibayaer; ウリジバヤル; 伊藤みちる, et al.
소스: 人間生活文化研究 / International Journal of Human Culture Studies. 2021, 2021(31):446

7 . Report

MiniGPT-3D: Efficiently Aligning 3D Point Clouds with Large Language Models using 2D Priors

저자: by Tang, Yuan; Han, Xu; Li, Xianzhi; Yu, Qiao; Hao, Yixue, et al.
소스

7 . Report

Mamba3D: Enhancing Local Features for 3D Point Cloud Analysis via State Space Model

저자: by Han, Xu; Tang, Yuan; Wang, Zhaoxuan; Li, Xianzhi.
소스

6 . Academic Journal

低蛋白糯米粉对速冻汤圆品质的影响 / Effects of low-protein glutinous rice flour on the quality of quick-frozen Tang-yuan

저자: by 张印; 王凯; 连惠章; 王娅莉; 王晓, et al.
소스: 食品安全质量检测学报 / Journal of Food Safety & Quality. 8(9):3329-3333

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7 . Report

A Reexamination of the COnfLUX 2.5D LU Factorization Algorithm

저자: by Tang, Yuan.
소스

3 . Academic Journal

冻藏条件对速冻黑芝麻汤圆品质的影响及预测模型构建 / Quality Changes and Establishment of Quality Loss Rate Prediction Model of Quick-frozen Black Sesame Tang-yuan at Frozen Conditions

저자: by 雷萌萌; 赵蒙姣; 艾志录; 潘治利; 黄忠民, et al.
소스: 中国食品学报 / Journal of Chinese Institute of Food Science and Technology. 21(7):241-250

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