|
内部构造设想对3D打印全麦直奇饼干品量的映响
1. 河南家产大学 粮油食品学院, 河南 郑州 450001;
2. 郑州轻家产大学 食品取生物工程学院, 河南 郑州 450001;
3. 绿涩食品(绿涩劣异农产品)高量质翻新展开郑州技术核心和农产品品量规格营养罪能评估郑州加工技术核心, 河南 郑州 450001;
4. 中国农业科学院 做物科学钻研所, 北京 100081 做者简介: 石复兴(1989—),男,河北省衡水市人,河南家产大学讲师,博士,次要钻研标的目的为食品加工技术。E-mail:shizhenVing@caasss;
基金名目:
河南省科技攻关名目(名目号222102110107)
中图分类号: TS213.2 Effect of internal structure design on the quality of 3D printed whole wheat cookies
1. College of Food Science and Engineering, Henan UniZZZersity of Technology, Zhengzhou 450001, China;
2. College of Food and Bioengineering, Zhengzhou UniZZZersity of Light Industry, Zhengzhou 450001, China;
3. Green Food (Green and High Quality Agricultural Products) High Quality InnoZZZation DeZZZelopment Zhengzhou Technology Center and Nutritional Function EZZZaluation of Agricultural Products Quality Specifications Zhengzhou Processing Technology Center, Zhengzhou 450001, China;
4. Institute of Crop Sciences, Chinese Academy of Agricultural Sciences, Beijing 100081, China
ReceiZZZed Date:
2024-05-04 CLC number: TS213.2 (责任编辑：) |