Tentative exploration of the 3D printing performance of the mixed inks with egg white proteins and mycoprotein fibrous to improve the quality of mycoprotein alternatives
蛋清
质量(理念)
化学
食品科学
认识论
哲学
作者
Mukadaisi Muhedaner,Ziqing Song,Chengpu Chen,Isaiah Henry Ibeogu,Guanghong Zhou,Keping Ye