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Rheological properties of mung bean paste-hydrocolloid compound and its application in 3D printing food for dysphagia
MA Liping, WANG Yu, LI Ying, FENG Jin
Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (10) : 169-179.
Rheological properties of mung bean paste-hydrocolloid compound and its application in 3D printing food for dysphagia
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