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1 Ergebnisse
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The relationship between rheological and textural propertie..:
Pan, Yanmo
;
Sun, Qinxiu
;
Liu, Yang
...
Food Science & Nutrition. 9 (2021) 6 - p. 2985-2999 , 2021
Link:
https://doi.org/10.1002/fsn3.2257
RT Journal T1
The relationship between rheological and textural properties of shrimp surimi adding starch and 3D printability based on principal component analysis
UL https://suche.suub.uni-bremen.de/peid=cr-10.1002_fsn3.2257&Exemplar=1&LAN=DE A1 Pan, Yanmo A1 Sun, Qinxiu A1 Liu, Yang A1 Wei, Shuai A1 Xia, Qiuyu A1 Zheng, Ouyang A1 Liu, Shucheng A1 Ji, Hongwu A1 Deng, Chujin A1 Hao, Jiming PB Wiley YR 2021 SN 2048-7177 SN 2048-7177 JF Food Science & Nutrition VO 9 IS 6 SP 2985 OP 2999 LK http://dx.doi.org/https://doi.org/10.1002/fsn3.2257 DO https://doi.org/10.1002/fsn3.2257 SF ELIB - SuUB Bremen
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