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The physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum
Research article (Acta Scientiarum Polonorum Technologia Alimentaria, 2020) · cited 13× · AI/ML
The physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum
Summary
The physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum is a scholarly article[1].
Key Facts
The physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). The physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum. Retrieved May 24, 2026, from https://4ort.xyz/entity/the-physicochemical-texture-hardness-and-sensorial-properties-of-ultrafiltrated-low-fat-cheese-containinggalactomannan-a
MLA“The physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/the-physicochemical-texture-hardness-and-sensorial-properties-of-ultrafiltrated-low-fat-cheese-containinggalactomannan-a.
BibTeX@misc{4ortxyz_the-physicochemical-texture-hardness-and-sensorial-properties-of-ultrafiltrated-low-fat-cheese-containinggalactomannan-a_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{The physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum}}, year = {2026}, url = {https://4ort.xyz/entity/the-physicochemical-texture-hardness-and-sensorial-properties-of-ultrafiltrated-low-fat-cheese-containinggalactomannan-a}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): The physicochemical, texture hardness and sensorial properties of ultrafiltrated low-fat cheese containinggalactomannan and novagel gum — https://4ort.xyz/entity/the-physicochemical-texture-hardness-and-sensorial-properties-of-ultrafiltrated-low-fat-cheese-containinggalactomannan-a (retrieved 2026-05-24)
