应对疫情等因素影响，要求“发挥好防止返贫监测帮扶机制预警响应作用”；
On the other hand, “some groups are there for frivolity and here, more is more,” he added.
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近年来，通过技术革新，国内大型面粉加工企业的出粉率普遍从68%—72%提高至75%—78%，吨粉能耗降低7%以上，关键营养物质提升10%以上。面条、馒头、面包、饼干、糕点……小麦专用粉加工向优向绿，精准定制化加工的品质也更有保障，让每一餐更加有滋有味。
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Wuji co-founder, Yunzhe Pan, says the hand is durable as well. "And we will make it more durable in the next generation," he adds.