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Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt
Research article (Current Research in Food Science, 2022) · cited 65× · AI/ML
Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt
Summary
Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt is a scholarly article[1].
Key Facts
Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt's instance of is recorded as scholarly article[2].
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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). Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt. Retrieved May 24, 2026, from https://4ort.xyz/entity/tremella-fuciformis-polysaccharides-as-a-fat-substitute-on-the-rheological-texture-and-sensory-attributes-of-low-fat-yog
MLA“Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/tremella-fuciformis-polysaccharides-as-a-fat-substitute-on-the-rheological-texture-and-sensory-attributes-of-low-fat-yog.
BibTeX@misc{4ortxyz_tremella-fuciformis-polysaccharides-as-a-fat-substitute-on-the-rheological-texture-and-sensory-attributes-of-low-fat-yog_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt}}, year = {2026}, url = {https://4ort.xyz/entity/tremella-fuciformis-polysaccharides-as-a-fat-substitute-on-the-rheological-texture-and-sensory-attributes-of-low-fat-yog}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt — https://4ort.xyz/entity/tremella-fuciformis-polysaccharides-as-a-fat-substitute-on-the-rheological-texture-and-sensory-attributes-of-low-fat-yog (retrieved 2026-05-24)
