绿豆糜/亲水胶体复合物流变学性质及在三维打印吞咽障碍食品中的应用研究
马丽苹, 王钰, 李莹, 冯进
Rheological properties of mung bean paste-hydrocolloid compound and its application in 3D printing food for dysphagia
MA Liping, WANG Yu, LI Ying, FENG Jin
食品与发酵工业
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2024, (10): 169
-179
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DOI: 10.13995/j.cnki.11-1802/ts.038411
