对于这些，老师认为，这是大多数同学艺术创作的主题。

These, the teacher thought, would be the subjects of most of her student's art.

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虽然不同学者得出了正负相关的矛盾结论，但大多数的研究结果认为醇溶蛋白降低面团的稳定性。

Though different scholars had severally conflicting conclusion, most of the research results showed that gliadin reduced stability of the dough.

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