Physicochemical and rheological properties of lentil milk/inulin blend—A feta cheese analogue
Summary
Physicochemical and rheological properties of lentil milk/inulin blend—A feta cheese analogue is a scholarly article[1].
Key Facts
Physicochemical and rheological properties of lentil milk/inulin blend—A feta cheese analogue's A feta cheese analogue — instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Physicochemical and rheological properties of lentil milk/inulin blend—A feta cheese analogue. Retrieved May 24, 2026, from https://4ort.xyz/entity/physicochemical-and-rheological-properties-of-lentil-milk-inulin-blenda-feta-cheese-analogue
MLA“Physicochemical and rheological properties of lentil milk/inulin blend—A feta cheese analogue.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/physicochemical-and-rheological-properties-of-lentil-milk-inulin-blenda-feta-cheese-analogue.
BibTeX@misc{4ortxyz_physicochemical-and-rheological-properties-of-lentil-milk-inulin-blenda-feta-cheese-analogue_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Physicochemical and rheological properties of lentil milk/inulin blend—A feta cheese analogue}}, year = {2026}, url = {https://4ort.xyz/entity/physicochemical-and-rheological-properties-of-lentil-milk-inulin-blenda-feta-cheese-analogue}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Physicochemical and rheological properties of lentil milk/inulin blend—A feta cheese analogue — https://4ort.xyz/entity/physicochemical-and-rheological-properties-of-lentil-milk-inulin-blenda-feta-cheese-analogue (retrieved 2026-05-24)
