交联淀粉对虾肉糜3D打印效果的影响及机制 / Effect and Mechanism of Cross-linked Starch in Improving the 3D Printability of Shrimp Surimi
- Resource Type
- Academic Journal
- Source
- 广东海洋大学学报 / Journal of Guangdong Ocean University. 43(2):77-86
- Subject
3D打印 相行为 流变特性 分子间作用力 虾肉糜 交联淀粉 - Language
- Chinese
- ISSN
- 1673-9159