The effect of different type of thickener on the 3D printing performance of hawthorn jam

CUI Ranran; HAN Chenrui; SUN Huijuan; LYU Linxiang SONG Yi

doi:10.13995/j.cnki.11-1802/ts.025717

CUI Ranran, HAN Chenrui, SUN Huijuan, LYU Linxiang SONG Yi

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (9) : 136-142.

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Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (9) : 136-142. DOI: 10.13995/j.cnki.11-1802/ts.025717

The effect of different type of thickener on the 3D printing performance of hawthorn jam

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(9): 136-142 https://doi.org/10.13995/j.cnki.11-1802/ts.025717

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Received	Revised	Published
2020-09-21	2020-10-23	2021-05-15
Issue Date
2021-06-03

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