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Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao
Research article (Food Chemistry, 2023) · cited 33× · AI/ML
Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao
Summary
Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao is a scholarly article[1].
Key Facts
Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao. Retrieved May 24, 2026, from https://4ort.xyz/entity/effect-of-low-temperature-extrusion-modified-potato-starch-addition-on-properties-of-whole-wheat-dough-and-texture-of-wh
MLA“Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effect-of-low-temperature-extrusion-modified-potato-starch-addition-on-properties-of-whole-wheat-dough-and-texture-of-wh.
BibTeX@misc{4ortxyz_effect-of-low-temperature-extrusion-modified-potato-starch-addition-on-properties-of-whole-wheat-dough-and-texture-of-wh_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao}}, year = {2026}, url = {https://4ort.xyz/entity/effect-of-low-temperature-extrusion-modified-potato-starch-addition-on-properties-of-whole-wheat-dough-and-texture-of-wh}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effect of low temperature extrusion-modified potato starch addition on properties of whole wheat dough and texture of whole wheat youtiao — https://4ort.xyz/entity/effect-of-low-temperature-extrusion-modified-potato-starch-addition-on-properties-of-whole-wheat-dough-and-texture-of-wh (retrieved 2026-05-24)
