韧化处理对马铃薯淀粉结构特性、理化特性及其凝胶3D打印性能的影响
马姝，郭双凤，林倩，江昊
Effect of Toughening Treatment on the Structural and Physicochemical Properties of Potato Starch and the 3D Printing Performance of Potato Starch Gel
MA Shu, GUO Shuangfeng, LIN Qian, JIANG Hao
食品科学
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2023, (20): 1
-7
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DOI: 10.7506/spkx1002-6630-20221114-165
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