| 标题 |
Insights into the relationship between structure and rheological properties of starch gels in hot-extrusion 3D printing |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Xixi Zeng; Huan Chen; Ling Chen; Bo Zheng 出版日期:2020-10-13 |
| 求助人 | |
| 下载 |
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(2025-6-4)