Home ›
Entities
› academia
› Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes
Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes
Research article (Journal of Food Engineering, 2018) · cited 13× · AI/ML
Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes
Summary
Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes is a scholarly article[1].
Key Facts
Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes'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). Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes. Retrieved May 24, 2026, from https://4ort.xyz/entity/quantifying-the-differences-in-structure-and-mechanical-response-of-confectionery-products-resulting-from-the-baking-and
MLA“Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/quantifying-the-differences-in-structure-and-mechanical-response-of-confectionery-products-resulting-from-the-baking-and.
BibTeX@misc{4ortxyz_quantifying-the-differences-in-structure-and-mechanical-response-of-confectionery-products-resulting-from-the-baking-and_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes}}, year = {2026}, url = {https://4ort.xyz/entity/quantifying-the-differences-in-structure-and-mechanical-response-of-confectionery-products-resulting-from-the-baking-and}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Quantifying the differences in structure and mechanical response of confectionery products resulting from the baking and extrusion processes — https://4ort.xyz/entity/quantifying-the-differences-in-structure-and-mechanical-response-of-confectionery-products-resulting-from-the-baking-and (retrieved 2026-05-24)
