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Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate
Research article (Journal of Texture Studies, 2020) · cited 57× · AI/ML
Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate
Summary
Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate is a scholarly article[1].
Key Facts
Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate. Retrieved May 24, 2026, from https://4ort.xyz/entity/chemical-textural-rheological-and-sensorial-properties-of-wheyless-feta-cheese-as-influenced-by-replacement-of-milk-prot
MLA“Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/chemical-textural-rheological-and-sensorial-properties-of-wheyless-feta-cheese-as-influenced-by-replacement-of-milk-prot.
BibTeX@misc{4ortxyz_chemical-textural-rheological-and-sensorial-properties-of-wheyless-feta-cheese-as-influenced-by-replacement-of-milk-prot_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate}}, year = {2026}, url = {https://4ort.xyz/entity/chemical-textural-rheological-and-sensorial-properties-of-wheyless-feta-cheese-as-influenced-by-replacement-of-milk-prot}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Chemical, textural, rheological, and sensorial properties of wheyless feta cheese as influenced by replacement of milk protein concentrate with pea protein isolate — https://4ort.xyz/entity/chemical-textural-rheological-and-sensorial-properties-of-wheyless-feta-cheese-as-influenced-by-replacement-of-milk-prot (retrieved 2026-05-24)
