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.

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Food and Fermentation Industries ›› 2024, Vol. 50 ›› Issue (10) : 169-179. DOI: 10.13995/j.cnki.11-1802/ts.038411

Rheological properties of mung bean paste-hydrocolloid compound and its application in 3D printing food for dysphagia

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2024, 50(10): 169-179 https://doi.org/10.13995/j.cnki.11-1802/ts.038411

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