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Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility
Research article (Journal of Cereal Science, 2022) · cited 14× · AI/ML
Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility
Summary
Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility is a scholarly article[1].
Key Facts
Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility. Retrieved May 24, 2026, from https://4ort.xyz/entity/elucidation-of-rheological-properties-of-frozen-non-fermented-dough-with-different-thawing-treatments-the-view-from-prot
MLA“Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/elucidation-of-rheological-properties-of-frozen-non-fermented-dough-with-different-thawing-treatments-the-view-from-prot.
BibTeX@misc{4ortxyz_elucidation-of-rheological-properties-of-frozen-non-fermented-dough-with-different-thawing-treatments-the-view-from-prot_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility}}, year = {2026}, url = {https://4ort.xyz/entity/elucidation-of-rheological-properties-of-frozen-non-fermented-dough-with-different-thawing-treatments-the-view-from-prot}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Elucidation of rheological properties of frozen non-fermented dough with different thawing treatments: The view from protein structure and water mobility — https://4ort.xyz/entity/elucidation-of-rheological-properties-of-frozen-non-fermented-dough-with-different-thawing-treatments-the-view-from-prot (retrieved 2026-05-24)
