小麦淀粉改善虾肉糜物料特性及其3D打印适应性
潘燕墨, 孙钦秀, 刘书成, 刘阳, 郑欧阳, 魏帅, 夏秋瑜, 吉宏武
Wheat starch improves the properties of shrimp surimi and its 3D printability
PAN Yanmo, SUN Qinxiu, LIU Shucheng, LIU Yang, ZHENG Ouyang, WEI Shuai, XIA Qiuyu, JI Hongwu
食品与发酵工业
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2021, (12): 63
-69
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DOI: 10.13995/j.cnki.11-1802/ts.026703
