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  1. 1

    Development of almond flour bread recipe by E. S. Smirnova, E. V. Razhina, N. L. Lopaeva, I. M. Khairova, V. N. Sinko, A. V. Shilovtsev

    Published 2024-04-01
    “…The bread had a pleasant taste and smell characteristic of the added raw materials, a soft and baked crumb, and the presence of pores. Samples of bread with added seaweed had a specific taste and smell, and traces of unkneading. …”
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  2. 2

    Anisotropic rock physics characteristics and patterns of pore-fracture type tight sandstone reservoirs by Juncheng Dai, Yuanyuan Yan, Wei Wei, Cheng Xi, Guangguang Yang, Jun Yao

    Published 2025-05-01
    “…The results revealed that gas-bearing fractured pore samples exhibit pronounced velocity and amplitude anisotropy, setting them apart from other lithofacies types. …”
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    Article