Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum
Summary
Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum is a scholarly article[1].
Key Facts
Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum. Retrieved May 24, 2026, from https://4ort.xyz/entity/physicochemical-textural-and-sensorial-properties-of-soy-yogurt-as-affected-by-addition-of-low-acyl-gellan-gum
MLA“Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/physicochemical-textural-and-sensorial-properties-of-soy-yogurt-as-affected-by-addition-of-low-acyl-gellan-gum.
BibTeX@misc{4ortxyz_physicochemical-textural-and-sensorial-properties-of-soy-yogurt-as-affected-by-addition-of-low-acyl-gellan-gum_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum}}, year = {2026}, url = {https://4ort.xyz/entity/physicochemical-textural-and-sensorial-properties-of-soy-yogurt-as-affected-by-addition-of-low-acyl-gellan-gum}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum — https://4ort.xyz/entity/physicochemical-textural-and-sensorial-properties-of-soy-yogurt-as-affected-by-addition-of-low-acyl-gellan-gum (retrieved 2026-05-24)
