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The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles
Research article (European Food Research and Technology, 2016) · cited 76× · AI/ML
The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles
Summary
The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles is a scholarly article[1].
Key Facts
The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles. Retrieved May 24, 2026, from https://4ort.xyz/entity/the-cryoprotective-effects-of-antifreeze-peptides-from-pigskin-collagen-on-texture-properties-and-water-mobility-of-froz
MLA“The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/the-cryoprotective-effects-of-antifreeze-peptides-from-pigskin-collagen-on-texture-properties-and-water-mobility-of-froz.
BibTeX@misc{4ortxyz_the-cryoprotective-effects-of-antifreeze-peptides-from-pigskin-collagen-on-texture-properties-and-water-mobility-of-froz_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles}}, year = {2026}, url = {https://4ort.xyz/entity/the-cryoprotective-effects-of-antifreeze-peptides-from-pigskin-collagen-on-texture-properties-and-water-mobility-of-froz}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): The cryoprotective effects of antifreeze peptides from pigskin collagen on texture properties and water mobility of frozen dough subjected to freeze–thaw cycles — https://4ort.xyz/entity/the-cryoprotective-effects-of-antifreeze-peptides-from-pigskin-collagen-on-texture-properties-and-water-mobility-of-froz (retrieved 2026-05-24)
