漂烫周期和碾磨条件对马铃薯粉物理性能的影响及其在挤压食品3D打印中的适用性

IF 0.7 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY
D. Nei, Y. Ando, I. Sotome
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引用次数: 3

摘要

本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of blanching periods and milling conditions on physical properties of potato powders and applicability to extrusion-based 3D food printing
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来源期刊
Food Science and Technology Research
Food Science and Technology Research 工程技术-食品科技
CiteScore
1.40
自引率
0.00%
发文量
53
审稿时长
1.9 months
期刊介绍: ''Food Science and Technology Research'', published by the Japanese Society for Food Science and Technology, features reviews as well as original and technical articles on basic and applied food research.
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