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) = ∑ i = 1 r w i ⋅ f i ( x ) f i 0 ,   (30) ∑ i = 1 r w i = 1 ,   (31) ∫ i o ≠ 0  and  w i ≥ 0.   (32) The conditions that determine the allowed values of the variables were the followings: the buckling conditions from the Eurocode 3; the reduced stress

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dispersed systems . Food Hydrocolloid ., 17 , 25 – 39 . 10.1016/S0268-005X(01)00120-5 Farhang , B . ( 2009 ): Nanotechnology and applications in food safety .-in: Barbosa-Canovas , G ., Mortimer , A ., Lineback , D ., Spiess , W ., Buckle , K

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