3D printing characteristics and rheological properties of  surimi gel based on near infrared spectroscopy

FAN Dongcui; LIU Wenchao; CHEN Huizhi; ZHANG Min

doi:10.13995/j.cnki.11-1802/ts.030281

3D printing characteristics and rheological properties of surimi gel based on near infrared spectroscopy

FAN Dongcui, LIU Wenchao, CHEN Huizhi, ZHANG Min

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 163-169.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (9) : 163-169. DOI: 10.13995/j.cnki.11-1802/ts.030281

3D printing characteristics and rheological properties of surimi gel based on near infrared spectroscopy

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(9): 163-169 https://doi.org/10.13995/j.cnki.11-1802/ts.030281

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Received	Revised	Published
2021-11-30	2021-12-15	2022-05-15
Issue Date
2022-05-26

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