Effects of sodium chloride on the textural attributes, rheological properties, microstructure, and 3D printing performance of rice starch-curdlan composite gel
Fuente: Food Chemistry
Publication date: 15 February 2025Source: Food Chemistry, Volume 465, Part 1Author(s): Weixian Li, Kangning Zhang, Yang Qin, Man Li, Hongyan Li, Minqiang Guo, Tongcheng Xu, Qingjie Sun, Na Ji, Fengwei Xie