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Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)
Research article (International Dairy Journal, 2020) · cited 23× · AI/ML
Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)
Summary
Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese) is a scholarly article[1].
Key Facts
Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)'s instance of is recorded as scholarly article[2].
References
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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). Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese). Retrieved May 24, 2026, from https://4ort.xyz/entity/exopolysaccharides-from-lactococcus-lactis-affect-manufacture-texture-and-sensory-properties-of-concentrated-acid-milk-g
MLA“Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese).” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/exopolysaccharides-from-lactococcus-lactis-affect-manufacture-texture-and-sensory-properties-of-concentrated-acid-milk-g.
BibTeX@misc{4ortxyz_exopolysaccharides-from-lactococcus-lactis-affect-manufacture-texture-and-sensory-properties-of-concentrated-acid-milk-g_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese)}}, year = {2026}, url = {https://4ort.xyz/entity/exopolysaccharides-from-lactococcus-lactis-affect-manufacture-texture-and-sensory-properties-of-concentrated-acid-milk-g}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Exopolysaccharides from Lactococcus lactis affect manufacture, texture and sensory properties of concentrated acid milk gel suspensions (fresh cheese) — https://4ort.xyz/entity/exopolysaccharides-from-lactococcus-lactis-affect-manufacture-texture-and-sensory-properties-of-concentrated-acid-milk-g (retrieved 2026-05-24)
