| 标题 |
Mechanistic insights into water-state-mediated consolidation and texture development in butter-whey protein-fortified potato starch 3-dimensional-printed foods |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Dairy Science 作者:Xinyu Wei; Shuai Zhang; Limin Cheng; Wenchao Liu; Xu Duan; et al 出版日期:2026-05-05 |
| 求助人 | |
| 下载 |
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(2025-6-4)