| 标题 |
Three‐dimensional printing of dysphagia‐friendly foods using Pleurotus ostreatus mycelium, xanthan gum, and egg white protein: influence of mycelium concentration |
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| DOI | |
| 其它 |
期刊:Journal of the Science of Food and Agriculture 作者:Cai‐Yue Wang; Cai‐Yue Wang; Chenying Wang; Chenying Wang; Ying‐Qiu Li; et al 出版日期:2025-07-31 |
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(2025-6-4)