Effects of hydroxypropyl cassava starch on 3D printing and gel properties of Antarctic krill mixed shrimp surimi

LIU Ying, FU Baoshang, JIANG Pengfei, LIU Xin, YU Bo, DONG Xiuping, SHANG Shan, QI Libo

Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 180-187.

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Food and Fermentation Industries ›› 2022, Vol. 48 ›› Issue (21) : 180-187. DOI: 10.13995/j.cnki.11-1802/ts.032213

Effects of hydroxypropyl cassava starch on 3D printing and gel properties of Antarctic krill mixed shrimp surimi

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2022, 48(21): 180-187 https://doi.org/10.13995/j.cnki.11-1802/ts.032213

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