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Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type
Research article (International Journal of Biological Macromolecules, 2023) · cited 11× · AI/ML
Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type
Summary
Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type is a scholarly article[1].
Key Facts
Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type. Retrieved May 24, 2026, from https://4ort.xyz/entity/quality-characteristics-of-peanut-protein-based-patties-produced-with-pre-emulsified-olive-oil-as-a-fat-replacer-influen
MLA“Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/quality-characteristics-of-peanut-protein-based-patties-produced-with-pre-emulsified-olive-oil-as-a-fat-replacer-influen.
BibTeX@misc{4ortxyz_quality-characteristics-of-peanut-protein-based-patties-produced-with-pre-emulsified-olive-oil-as-a-fat-replacer-influen_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type}}, year = {2026}, url = {https://4ort.xyz/entity/quality-characteristics-of-peanut-protein-based-patties-produced-with-pre-emulsified-olive-oil-as-a-fat-replacer-influen}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Quality characteristics of peanut protein-based patties produced with pre-emulsified olive oil as a fat replacer: Influence of acylglycerol type — https://4ort.xyz/entity/quality-characteristics-of-peanut-protein-based-patties-produced-with-pre-emulsified-olive-oil-as-a-fat-replacer-influen (retrieved 2026-05-24)
