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Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling
Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling
Summary
Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling is a scholarly article[1].
Key Facts
Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling's instance of is recorded as scholarly article[2].
References
Programmatic citations — every numbered marker resolves to a verifiable graph row below.
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). Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling. Retrieved May 24, 2026, from https://4ort.xyz/entity/gelatin-addition-improves-the-nutrient-retention-texture-and-mass-transfer-of-fish-balls-without-altering-their-nanostru
MLA“Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/gelatin-addition-improves-the-nutrient-retention-texture-and-mass-transfer-of-fish-balls-without-altering-their-nanostru.
BibTeX@misc{4ortxyz_gelatin-addition-improves-the-nutrient-retention-texture-and-mass-transfer-of-fish-balls-without-altering-their-nanostru_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling}}, year = {2026}, url = {https://4ort.xyz/entity/gelatin-addition-improves-the-nutrient-retention-texture-and-mass-transfer-of-fish-balls-without-altering-their-nanostru}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Gelatin addition improves the nutrient retention, texture and mass transfer of fish balls without altering their nanostructure during boiling — https://4ort.xyz/entity/gelatin-addition-improves-the-nutrient-retention-texture-and-mass-transfer-of-fish-balls-without-altering-their-nanostru (retrieved 2026-05-24)
