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羟丙基木薯淀粉对南极磷虾混合虾糜3D打印特性及凝胶特性的影响
刘莹, 傅宝尚, 姜鹏飞, 刘欣, 于波, 董秀萍, 尚珊, 祁立波
食品与发酵工业 ›› 2022, Vol. 48 ›› Issue (21) : 180-187.
羟丙基木薯淀粉对南极磷虾混合虾糜3D打印特性及凝胶特性的影响
Effects of hydroxypropyl cassava starch on 3D printing and gel properties of Antarctic krill mixed shrimp surimi
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