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Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles
Research article (Food Hydrocolloids, 2024) · cited 22× · AI/ML
Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles
Summary
Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles is a scholarly article[1].
Key Facts
Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-spirulina-platensis-on-the-structure-and-aggregation-of-gluten-proteins-to-improve-texture-and-physiochemical-
MLA“Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-spirulina-platensis-on-the-structure-and-aggregation-of-gluten-proteins-to-improve-texture-and-physiochemical-.
BibTeX@misc{4ortxyz_effect-of-spirulina-platensis-on-the-structure-and-aggregation-of-gluten-proteins-to-improve-texture-and-physiochemical-_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-spirulina-platensis-on-the-structure-and-aggregation-of-gluten-proteins-to-improve-texture-and-physiochemical-}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of Spirulina platensis on the structure and aggregation of gluten proteins to improve texture and physiochemical properties of wheat noodles — https://4ort.xyz/entity/effect-of-spirulina-platensis-on-the-structure-and-aggregation-of-gluten-proteins-to-improve-texture-and-physiochemical- (retrieved 2026-05-24)
