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Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing
Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing
Summary
Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing is a scholarly article[1].
Key Facts
Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing's instance of is recorded as scholarly article[2].
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 pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing. Retrieved May 24, 2026, from https://4ort.xyz/entity/influence-of-pulsed-electric-fields-pef-with-calcium-addition-on-the-texture-profile-of-cooked-black-beans-phaseolus-vul
MLA“Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/influence-of-pulsed-electric-fields-pef-with-calcium-addition-on-the-texture-profile-of-cooked-black-beans-phaseolus-vul.
BibTeX@misc{4ortxyz_influence-of-pulsed-electric-fields-pef-with-calcium-addition-on-the-texture-profile-of-cooked-black-beans-phaseolus-vul_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing}}, year = {2026}, url = {https://4ort.xyz/entity/influence-of-pulsed-electric-fields-pef-with-calcium-addition-on-the-texture-profile-of-cooked-black-beans-phaseolus-vul}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Influence of pulsed electric fields (PEF) with calcium addition on the texture profile of cooked black beans (Phaseolus vulgaris) and their particle breakdown during in vivo oral processing — https://4ort.xyz/entity/influence-of-pulsed-electric-fields-pef-with-calcium-addition-on-the-texture-profile-of-cooked-black-beans-phaseolus-vul (retrieved 2026-05-24)
