Wheat starch improves the properties of shrimp surimi and its 3D printability

doi:10.13995/j.cnki.11-1802/ts.026703

PAN Yanmo, SUN Qinxiu, LIU Shucheng, LIU Yang, ZHENG Ouyang, WEI Shuai, XIA Qiuyu, JI Hongwu

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 63-69.

PDF(4326 KB)

Food and Fermentation Industries ›› 2021, Vol. 47 ›› Issue (12) : 63-69. DOI: 10.13995/j.cnki.11-1802/ts.026703

Wheat starch improves the properties of shrimp surimi and its 3D printability

{{article.zuoZhe_EN}}

Author information +

History +

HeighLight

Abstract

Key words

QR code of this article

Cite this article

EndNote

Ris (Procite)

Bibtex

Download Citations

{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 47(12): 63-69 https://doi.org/10.13995/j.cnki.11-1802/ts.026703

References

List( Publishing order | Descend order by publishing year | Descend order by cited within ) Chart analysis

References

Funding

RIGHTS & PERMISSIONS

PDF(4326 KB)

Accesses

Citation

Detail

Sections

Recommended

Received	Revised	Published
2021-01-09	2021-02-02	2021-06-25
Issue Date
2021-07-22

Please choose a citation manager

Content to export