The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel
Summary
The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel is a scholarly article[1].
Key Facts
The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel. Retrieved May 24, 2026, from https://4ort.xyz/entity/the-effect-of-curdlan-on-the-rheological-properties-of-restructured-ribbonfish-trichiurus-spp-meat-gel
MLA“The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/the-effect-of-curdlan-on-the-rheological-properties-of-restructured-ribbonfish-trichiurus-spp-meat-gel.
BibTeX@misc{4ortxyz_the-effect-of-curdlan-on-the-rheological-properties-of-restructured-ribbonfish-trichiurus-spp-meat-gel_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel}}, year = {2026}, url = {https://4ort.xyz/entity/the-effect-of-curdlan-on-the-rheological-properties-of-restructured-ribbonfish-trichiurus-spp-meat-gel}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): The effect of curdlan on the rheological properties of restructured ribbonfish (Trichiurus spp.) meat gel — https://4ort.xyz/entity/the-effect-of-curdlan-on-the-rheological-properties-of-restructured-ribbonfish-trichiurus-spp-meat-gel (retrieved 2026-05-24)
