| 标题 |
Exploring the mechanism of variation in 3D printing shape stability and mechanical performance of starch/gelatin printed products during dehydration process |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Research International 作者:Yue Cheng; Wei Gao; Xuemin Kang; Bo Cui 出版日期:2026-05-01 |
| 求助人 | |
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(2025-6-4)