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Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein
Research article (Food Research International, 2022) · cited 84× · AI/ML
Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein
Summary
Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein is a scholarly article[1].
Key Facts
Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein's instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-xylose-on-rheological-printing-color-texture-and-microstructure-characteristics-of-3d-printable-colorant-conta
MLA“Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-xylose-on-rheological-printing-color-texture-and-microstructure-characteristics-of-3d-printable-colorant-conta.
BibTeX@misc{4ortxyz_effect-of-xylose-on-rheological-printing-color-texture-and-microstructure-characteristics-of-3d-printable-colorant-conta_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-xylose-on-rheological-printing-color-texture-and-microstructure-characteristics-of-3d-printable-colorant-conta}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of xylose on rheological, printing, color, texture, and microstructure characteristics of 3D-printable colorant-containing meat analogs based on mung bean protein — https://4ort.xyz/entity/effect-of-xylose-on-rheological-printing-color-texture-and-microstructure-characteristics-of-3d-printable-colorant-conta (retrieved 2026-05-24)
