| 标题 |
Investigation of the 3D printability of modified starch-based inks and their formation mechanism: Application in ice cream |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Minghao Xu; Yating Xu; Shengyang Ji; Amel Thanina Amrouche; Ye Li; et al 出版日期:2024-03-26 |
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(2025-6-4)