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Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese
Research article (Food Hydrocolloids, 2016) · cited 91× · AI/ML
Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese
Summary
Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese is a scholarly article[1].
Key Facts
Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-commercial-konjac-glucomannan-and-konjac-flours-on-textural-rheological-and-microstructural-properties-of-low-
MLA“Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-commercial-konjac-glucomannan-and-konjac-flours-on-textural-rheological-and-microstructural-properties-of-low-.
BibTeX@misc{4ortxyz_effect-of-commercial-konjac-glucomannan-and-konjac-flours-on-textural-rheological-and-microstructural-properties-of-low-_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-commercial-konjac-glucomannan-and-konjac-flours-on-textural-rheological-and-microstructural-properties-of-low-}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of commercial konjac glucomannan and konjac flours on textural, rheological and microstructural properties of low fat processed cheese — https://4ort.xyz/entity/effect-of-commercial-konjac-glucomannan-and-konjac-flours-on-textural-rheological-and-microstructural-properties-of-low- (retrieved 2026-05-24)
