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Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing
Research article (International Journal of Dairy Technology, 2023) · cited 22× · AI/ML
Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing
Summary
Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing is a scholarly article[1].
Key Facts
Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing. Retrieved May 24, 2026, from https://4ort.xyz/entity/development-of-lowfat-mozzarella-cheeses-enriched-with-soy-or-pea-protein-hydrolysates-composition-texture-and-functiona
MLA“Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/development-of-lowfat-mozzarella-cheeses-enriched-with-soy-or-pea-protein-hydrolysates-composition-texture-and-functiona.
BibTeX@misc{4ortxyz_development-of-lowfat-mozzarella-cheeses-enriched-with-soy-or-pea-protein-hydrolysates-composition-texture-and-functiona_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing}}, year = {2026}, url = {https://4ort.xyz/entity/development-of-lowfat-mozzarella-cheeses-enriched-with-soy-or-pea-protein-hydrolysates-composition-texture-and-functiona}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Development of low‐fat Mozzarella cheeses enriched with soy or pea protein hydrolysates: Composition, texture and functional properties during ageing — https://4ort.xyz/entity/development-of-lowfat-mozzarella-cheeses-enriched-with-soy-or-pea-protein-hydrolysates-composition-texture-and-functiona (retrieved 2026-05-24)
