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Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels
Research article (Food Biophysics, 2022) · cited 56× · AI/ML
Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels
Summary
Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels is a scholarly article[1].
Key Facts
Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels. Retrieved May 24, 2026, from https://4ort.xyz/entity/impact-of-incorporations-of-various-polysaccharides-on-rheological-and-microstructural-characteristics-of-heat-induced-q
MLA“Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/impact-of-incorporations-of-various-polysaccharides-on-rheological-and-microstructural-characteristics-of-heat-induced-q.
BibTeX@misc{4ortxyz_impact-of-incorporations-of-various-polysaccharides-on-rheological-and-microstructural-characteristics-of-heat-induced-q_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels}}, year = {2026}, url = {https://4ort.xyz/entity/impact-of-incorporations-of-various-polysaccharides-on-rheological-and-microstructural-characteristics-of-heat-induced-q}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Impact of incorporations of various polysaccharides on rheological and microstructural characteristics of heat-induced quinoa protein isolate gels — https://4ort.xyz/entity/impact-of-incorporations-of-various-polysaccharides-on-rheological-and-microstructural-characteristics-of-heat-induced-q (retrieved 2026-05-24)
