Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces
Summary
Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces is a scholarly article[1].
Key Facts
Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-different-fibres-on-texture-rheological-and-sensory-properties-of-acid-casein-processed-cheese-sauces
MLA“Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-different-fibres-on-texture-rheological-and-sensory-properties-of-acid-casein-processed-cheese-sauces.
BibTeX@misc{4ortxyz_effect-of-different-fibres-on-texture-rheological-and-sensory-properties-of-acid-casein-processed-cheese-sauces_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-different-fibres-on-texture-rheological-and-sensory-properties-of-acid-casein-processed-cheese-sauces}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces — https://4ort.xyz/entity/effect-of-different-fibres-on-texture-rheological-and-sensory-properties-of-acid-casein-processed-cheese-sauces (retrieved 2026-05-24)
