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40 积分 2025-07-11 加入
Generation of porous starch beads via a 3D food printer: The effects of amylose content and drying technique
1天前
待确认
Effects of phenolic acid incorporation on the structure, physicochemical properties, and 3D printing performance of rice starch gel: Exploring underlying mechanisms
1天前
已完结
Structure-activity relationships of polyphenol-rice starch complexes: Impact on 3D printing and resistant starch formation
1天前
已完结
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