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Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer
Research article (Food Structure, 2023) · cited 10× · AI/ML
Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer
Summary
Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer is a scholarly article[1].
Key Facts
Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer'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). Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer. Retrieved May 24, 2026, from https://4ort.xyz/entity/fermentation-of-almond-based-gel-incorporated-with-double-emulsion-w1-o-w2-a-study-on-gel-properties-and-effectiveness-o
MLA“Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/fermentation-of-almond-based-gel-incorporated-with-double-emulsion-w1-o-w2-a-study-on-gel-properties-and-effectiveness-o.
BibTeX@misc{4ortxyz_fermentation-of-almond-based-gel-incorporated-with-double-emulsion-w1-o-w2-a-study-on-gel-properties-and-effectiveness-o_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer}}, year = {2026}, url = {https://4ort.xyz/entity/fermentation-of-almond-based-gel-incorporated-with-double-emulsion-w1-o-w2-a-study-on-gel-properties-and-effectiveness-o}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer — https://4ort.xyz/entity/fermentation-of-almond-based-gel-incorporated-with-double-emulsion-w1-o-w2-a-study-on-gel-properties-and-effectiveness-o (retrieved 2026-05-24)
