Home ›
Entities
› academia
› Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties
Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties
Research article (Foods, 2022) · cited 32× · AI/ML
Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties
Summary
Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties is a scholarly article[1].
Key Facts
Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties's instance of is recorded as scholarly article[2].
References
Programmatic citations — every numbered marker resolves to a verifiable graph row below.
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). Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties. Retrieved May 24, 2026, from https://4ort.xyz/entity/date-apple-and-pear-by-products-as-functional-ingredients-in-pasta-cooking-quality-attributes-and-physicochemical-rheolo
MLA“Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/date-apple-and-pear-by-products-as-functional-ingredients-in-pasta-cooking-quality-attributes-and-physicochemical-rheolo.
BibTeX@misc{4ortxyz_date-apple-and-pear-by-products-as-functional-ingredients-in-pasta-cooking-quality-attributes-and-physicochemical-rheolo_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties}}, year = {2026}, url = {https://4ort.xyz/entity/date-apple-and-pear-by-products-as-functional-ingredients-in-pasta-cooking-quality-attributes-and-physicochemical-rheolo}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Date, Apple, and Pear By-Products as Functional Ingredients in Pasta: Cooking Quality Attributes and Physicochemical, Rheological, and Sensorial Properties — https://4ort.xyz/entity/date-apple-and-pear-by-products-as-functional-ingredients-in-pasta-cooking-quality-attributes-and-physicochemical-rheolo (retrieved 2026-05-24)
