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Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents
Research article (Journal of Food Science, 2020) · cited 22× · AI/ML
Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents
Summary
Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents is a scholarly article[1].
Key Facts
Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents. Retrieved May 24, 2026, from https://4ort.xyz/entity/gelation-and-microstructural-properties-of-a-milletbased-yogurtlike-product-using-polymerized-whey-protein-and-xanthan-g
MLA“Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/gelation-and-microstructural-properties-of-a-milletbased-yogurtlike-product-using-polymerized-whey-protein-and-xanthan-g.
BibTeX@misc{4ortxyz_gelation-and-microstructural-properties-of-a-milletbased-yogurtlike-product-using-polymerized-whey-protein-and-xanthan-g_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents}}, year = {2026}, url = {https://4ort.xyz/entity/gelation-and-microstructural-properties-of-a-milletbased-yogurtlike-product-using-polymerized-whey-protein-and-xanthan-g}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Gelation and microstructural properties of a millet‐based yogurt‐like product using polymerized whey protein and xanthan gum as thickening agents — https://4ort.xyz/entity/gelation-and-microstructural-properties-of-a-milletbased-yogurtlike-product-using-polymerized-whey-protein-and-xanthan-g (retrieved 2026-05-24)
