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Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework
Research article (Food Hydrocolloids, 2016) · cited 73× · AI/ML
Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework
Summary
Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework is a scholarly article[1].
Key Facts
Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework. Retrieved May 24, 2026, from https://4ort.xyz/entity/describing-the-firmness-springiness-and-rubberiness-of-food-gels-using-fractional-calculus-part-i-theoretical-framework
MLA“Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/describing-the-firmness-springiness-and-rubberiness-of-food-gels-using-fractional-calculus-part-i-theoretical-framework.
BibTeX@misc{4ortxyz_describing-the-firmness-springiness-and-rubberiness-of-food-gels-using-fractional-calculus-part-i-theoretical-framework_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework}}, year = {2026}, url = {https://4ort.xyz/entity/describing-the-firmness-springiness-and-rubberiness-of-food-gels-using-fractional-calculus-part-i-theoretical-framework}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework — https://4ort.xyz/entity/describing-the-firmness-springiness-and-rubberiness-of-food-gels-using-fractional-calculus-part-i-theoretical-framework (retrieved 2026-05-24)
