Home ›
Entities
› academia
› Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing
Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing
Research article (Frontiers in Nutrition, 2022) · cited 11× · AI/ML
Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing
Summary
Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing is a scholarly article[1].
Key Facts
Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing'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). Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing. Retrieved May 24, 2026, from https://4ort.xyz/entity/rheological-properties-of-transglutaminase-treated-concentrated-pea-protein-under-conditions-relevant-to-high-moisture-e
MLA“Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/rheological-properties-of-transglutaminase-treated-concentrated-pea-protein-under-conditions-relevant-to-high-moisture-e.
BibTeX@misc{4ortxyz_rheological-properties-of-transglutaminase-treated-concentrated-pea-protein-under-conditions-relevant-to-high-moisture-e_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing}}, year = {2026}, url = {https://4ort.xyz/entity/rheological-properties-of-transglutaminase-treated-concentrated-pea-protein-under-conditions-relevant-to-high-moisture-e}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Rheological properties of transglutaminase-treated concentrated pea protein under conditions relevant to high-moisture extrusion processing — https://4ort.xyz/entity/rheological-properties-of-transglutaminase-treated-concentrated-pea-protein-under-conditions-relevant-to-high-moisture-e (retrieved 2026-05-24)
