| 标题 |
Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Hydrocolloids 作者:Yuanliang Zhong; Shiyu Zeng; Yinqiao Lv; Weiqiao Lv; Hong‐Wei Xiao; et al 出版日期:2024-03-22 |
| 求助人 | |
| 下载 | 求助已完成,仅限求助人下载。 |
PDF的下载单位、IP信息已删除
(2025-6-4)