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Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues
Research article (Journal of the Science of Food and Agriculture, 2019) · cited 241× · AI/ML
Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues
Summary
Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues is a scholarly article[1].
Key Facts
Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues. Retrieved May 24, 2026, from https://4ort.xyz/entity/effects-of-extrusion-types-screw-speed-and-addition-of-wheat-gluten-on-physicochemical-characteristics-and-cooking-stabi
MLA“Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effects-of-extrusion-types-screw-speed-and-addition-of-wheat-gluten-on-physicochemical-characteristics-and-cooking-stabi.
BibTeX@misc{4ortxyz_effects-of-extrusion-types-screw-speed-and-addition-of-wheat-gluten-on-physicochemical-characteristics-and-cooking-stabi_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues}}, year = {2026}, url = {https://4ort.xyz/entity/effects-of-extrusion-types-screw-speed-and-addition-of-wheat-gluten-on-physicochemical-characteristics-and-cooking-stabi}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effects of extrusion types, screw speed and addition of wheat gluten on physicochemical characteristics and cooking stability of meat analogues — https://4ort.xyz/entity/effects-of-extrusion-types-screw-speed-and-addition-of-wheat-gluten-on-physicochemical-characteristics-and-cooking-stabi (retrieved 2026-05-24)
