Effect of amylose concentration on 3D printing adaptability of starch-based gels

WANG Jing, FENG Simin, YU Jiahao, SHAO Ping

Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (3) : 250-258.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (3) : 250-258. DOI: 10.13995/j.cnki.11-1802/ts.033610

Effect of amylose concentration on 3D printing adaptability of starch-based gels

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(3): 250-258 https://doi.org/10.13995/j.cnki.11-1802/ts.033610

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