超高压与羟丙基二淀粉磷酸酯协同对酸奶3D打印特性的影响
朱李娜, 王靖宇, 骆冬莹, 李贵文, 肖功年, 张慧
Effects of Ultra-High Pressure and Hydroxypropyl Distarch Phosphate Synergy on the 3D Printing Properties of Yogurt
ZHU Lina, WANG Jingyu, LUO Dongying, LI Guiwen, XIAO Gongnian, ZHANG Hui
核农学报
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2026, (10): 1998
-2007
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DOI: 10.11869/j.issn.1000-8551.2026.10.1998