| 标题 |
Structuring wheat dough using a thermomechanical process, from liquid food to 3D-printable food material |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of food engineering. 作者:Masbernat L, Berland S, Leverrier C, Moulin G, Michon C, Almeida G 出版日期:2021-12-01 |
| 求助人 | |
| 下载 |
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(2025-6-4)