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Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality
Research article (Food Chemistry, 2016) · cited 26× · AI/ML
Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality
Summary
Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality is a scholarly article[1].
Key Facts
Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality. Retrieved May 24, 2026, from https://4ort.xyz/entity/effects-of-high-temperature-pressure-cooking-and-traditional-cooking-on-soymilk-protein-particles-formation-and-sensory-
MLA“Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/effects-of-high-temperature-pressure-cooking-and-traditional-cooking-on-soymilk-protein-particles-formation-and-sensory-.
BibTeX@misc{4ortxyz_effects-of-high-temperature-pressure-cooking-and-traditional-cooking-on-soymilk-protein-particles-formation-and-sensory-_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality}}, year = {2026}, url = {https://4ort.xyz/entity/effects-of-high-temperature-pressure-cooking-and-traditional-cooking-on-soymilk-protein-particles-formation-and-sensory-}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Effects of high-temperature pressure cooking and traditional cooking on soymilk: Protein particles formation and sensory quality — https://4ort.xyz/entity/effects-of-high-temperature-pressure-cooking-and-traditional-cooking-on-soymilk-protein-particles-formation-and-sensory- (retrieved 2026-05-24)
