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Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties
Research article (Food Hydrocolloids, 2024) · cited 29× · AI/ML
Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties
Summary
Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties is a scholarly article[1].
Key Facts
Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties. Retrieved May 24, 2026, from https://4ort.xyz/entity/synthesis-and-characterization-of-neurospora-intermedia-based-composite-mycoprotein-gel-meat-insight-into-the-effect-of-
MLA“Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/synthesis-and-characterization-of-neurospora-intermedia-based-composite-mycoprotein-gel-meat-insight-into-the-effect-of-.
BibTeX@misc{4ortxyz_synthesis-and-characterization-of-neurospora-intermedia-based-composite-mycoprotein-gel-meat-insight-into-the-effect-of-_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties}}, year = {2026}, url = {https://4ort.xyz/entity/synthesis-and-characterization-of-neurospora-intermedia-based-composite-mycoprotein-gel-meat-insight-into-the-effect-of-}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Synthesis and characterization of Neurospora intermedia-based composite mycoprotein gel meat: Insight into the effect of pH and soluble starch on water-holding capacity and texture properties — https://4ort.xyz/entity/synthesis-and-characterization-of-neurospora-intermedia-based-composite-mycoprotein-gel-meat-insight-into-the-effect-of- (retrieved 2026-05-24)
