Home ›
Entities
› academia
› Investigating the einkorn (<i>Triticum monococcum</i>) and common wheat (<i>Triticum aestivum)</i> bread crumb structure with X‐ray microtomography: effects on rheological and sensory properties
Investigating the einkorn (<i>Triticum monococcum</i>) and common wheat (<i>Triticum aestivum)</i> bread crumb structure with X‐ray microtomography: effects on rheological and sensory properties
Research article (International Journal of Food Science & Technology, 2017) · cited 18× · AI/ML
Investigating the einkorn (Triticum monococcum) and common wheat (Triticum aestivum) bread crumb structure with X‐ray microtomography: effects on rheological and sensory properties
Summary
Investigating the einkorn (Triticum monococcum) and common wheat (Triticum aestivum) bread crumb structure with X‐ray microtomography: effects on rheological and sensory properties is a scholarly article[1].
Key Facts
Investigating the einkorn (Triticum monococcum) and common wheat (Triticum aestivum) bread crumb structure with X‐ray microtomography: effects on rheological and sensory properties'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). Investigating the einkorn (<i>Triticum monococcum</i>) and common wheat (<i>Triticum aestivum)</i> bread crumb structure with X‐ray microtomography: effects on rheological and sensory properties. Retrieved May 24, 2026, from https://4ort.xyz/entity/investigating-the-einkorn-i-triticum-monococcum-i-and-common-wheat-i-triticum-aestivum-i-bread-crumb-structure-with-xray
MLA“Investigating the einkorn (<i>Triticum monococcum</i>) and common wheat (<i>Triticum aestivum)</i> bread crumb structure with X‐ray microtomography: effects on rheological and sensory properties.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/investigating-the-einkorn-i-triticum-monococcum-i-and-common-wheat-i-triticum-aestivum-i-bread-crumb-structure-with-xray.
BibTeX@misc{4ortxyz_investigating-the-einkorn-i-triticum-monococcum-i-and-common-wheat-i-triticum-aestivum-i-bread-crumb-structure-with-xray_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Investigating the einkorn (<i>Triticum monococcum</i>) and common wheat (<i>Triticum aestivum)</i> bread crumb structure with X‐ray microtomography: effects on rheological and sensory properties}}, year = {2026}, url = {https://4ort.xyz/entity/investigating-the-einkorn-i-triticum-monococcum-i-and-common-wheat-i-triticum-aestivum-i-bread-crumb-structure-with-xray}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Investigating the einkorn (<i>Triticum monococcum</i>) and common wheat (<i>Triticum aestivum)</i> bread crumb structure with X‐ray microtomography: effects on rheological and sensory properties — https://4ort.xyz/entity/investigating-the-einkorn-i-triticum-monococcum-i-and-common-wheat-i-triticum-aestivum-i-bread-crumb-structure-with-xray (retrieved 2026-05-24)
