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Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue
Research article (Future Foods, 2023) · cited 13× · AI/ML
Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue
Summary
Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue is a scholarly article[1].
Key Facts
Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue'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). Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue. Retrieved May 24, 2026, from https://4ort.xyz/entity/influence-of-extrudate-to-spi-gel-binder-ratios-and-transglutaminase-crosslinking-on-texture-of-a-plant-based-salami-ana
MLA“Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/influence-of-extrudate-to-spi-gel-binder-ratios-and-transglutaminase-crosslinking-on-texture-of-a-plant-based-salami-ana.
BibTeX@misc{4ortxyz_influence-of-extrudate-to-spi-gel-binder-ratios-and-transglutaminase-crosslinking-on-texture-of-a-plant-based-salami-ana_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue}}, year = {2026}, url = {https://4ort.xyz/entity/influence-of-extrudate-to-spi-gel-binder-ratios-and-transglutaminase-crosslinking-on-texture-of-a-plant-based-salami-ana}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Influence of extrudate to SPI-gel-binder ratios and transglutaminase crosslinking on texture of a plant-based salami analogue — https://4ort.xyz/entity/influence-of-extrudate-to-spi-gel-binder-ratios-and-transglutaminase-crosslinking-on-texture-of-a-plant-based-salami-ana (retrieved 2026-05-24)
