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Effects of CaCl2 on 3D Printing Quality of Low-Salt Surimi Gel.
Wang, Chaoye; Ma, Mengjie; Wei, Yabo; Zhao, Yunfeng; Lei, Yongdong; Zhang, Jian.
Afiliação
  • Wang C; School of Food Science and Technology, Shihezi University, Shihezi 832003, China.
  • Ma M; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi 832003, China.
  • Wei Y; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi 832003, China.
  • Zhao Y; School of Food Science and Technology, Shihezi University, Shihezi 832003, China.
  • Lei Y; Key Laboratory for Processing and Quality Safety Control of Specialty Agricultural Products of Ministry of Agriculture and Rural Affairs, Shihezi 832003, China.
  • Zhang J; Key Laboratory for Food Nutrition and Safety Control of Xinjiang Production and Construction Corps, Shihezi 832003, China.
Foods ; 12(11)2023 May 26.
Article em En | MEDLINE | ID: mdl-37297396
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Suíça
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Suíça