可食用材料制备液芯酸奶球及其性能研究.
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- Packaging & Food Machinery, 2024, v. 42, n. 5, p. 40, doi. 10.3969/j.issn.1005-1295.2024.05.005
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Works by 杨小叶
Results: 2
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海藻酸钠基凝胶球的制备、改性及其食品 包装的应用研究进展.
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- Science & Technology of Food Industry, 2023, v. 44, n. 24, p. 376, doi. 10.13386/j.issn1002-0306.2023020228
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- Article