| 标题 |
Structure-printability mechanism of 3D printing ice cream inks affected by hydroxypropyl distarch phosphate with different substitution degrees |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Minghao Xu; Yating Xu; Shengyang Ji; Ye Li; Chuxin Zhang; et al 出版日期:2024-12-01 |
| 求助人 | |
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(2025-6-4)