Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel

作者：Luyao Zheng, Aiqing Ren, Rui Liu, Yanan Xing, Xiuzhu Yu, Hao Jiang · 发表于：Food Hydrocolloids · 年份：2021 · DOI：10.1016/j.foodhyd.2021.107197 · 被引用次数：59 · 研究领域：Additive Manufacturing and 3D Printing Technologies、Food composition and properties、biodegradable polymer synthesis and properties