不同射频极板间距处理对马铃薯淀粉结构、理化特性及其凝胶3D打印性能的影响
马姝,鲍燕如,杨阳,张萌,王鑫鑫,江昊
Effects of Different Radio Frequency Polar Plate Spacings on the Structural and Physicochemical Properties of Potato Starch and 3D Printing Performance of Its Gels
MA Shu, BAO Yanru, YANG Yang, ZHANG Meng, WANG Xinxin, JIANG Hao
食品科学
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2024, (10): 201
-209
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DOI: 10.7506/spkx1002-6630-20230911-090