| 标题 |
Stimuli-responsive hydrocolloid inks for 4D food printing: Linking gelation kinetics, shape transformation, rheology, texture, and digestion-related performance |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Sajid Ali; W. Zaman 出版日期:暂无 |
| 求助人 | |
| 下载 |
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(2025-6-4)