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Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids
Research article (Food Chemistry, 2022) · cited 17× · AI/ML
Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids
Summary
Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids is a scholarly article[1].
Key Facts
Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids. Retrieved May 24, 2026, from https://4ort.xyz/entity/comparison-and-mechanism-analysis-of-the-changes-in-viscoelasticity-and-texture-of-fresh-noodles-induced-by-wheat-flour-
MLA“Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/comparison-and-mechanism-analysis-of-the-changes-in-viscoelasticity-and-texture-of-fresh-noodles-induced-by-wheat-flour-.
BibTeX@misc{4ortxyz_comparison-and-mechanism-analysis-of-the-changes-in-viscoelasticity-and-texture-of-fresh-noodles-induced-by-wheat-flour-_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids}}, year = {2026}, url = {https://4ort.xyz/entity/comparison-and-mechanism-analysis-of-the-changes-in-viscoelasticity-and-texture-of-fresh-noodles-induced-by-wheat-flour-}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Comparison and mechanism analysis of the changes in viscoelasticity and texture of fresh noodles induced by wheat flour lipids — https://4ort.xyz/entity/comparison-and-mechanism-analysis-of-the-changes-in-viscoelasticity-and-texture-of-fresh-noodles-induced-by-wheat-flour- (retrieved 2026-05-24)
