| 标题 |
Texture characterization of 3D printed fibrous whey protein-starch composite emulsion gels as dysphagia food: A comparative study on starch type |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Zhiming Wang; Funi Chen; Yuanyuan Deng; Xiaojun Tang; Ping Li; et al 出版日期:2024-07-02 |
| 求助人 | |
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(2025-6-4)