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Fabrication, characterization, and fat substitution application in chocolate spreads of methyl cellulose and xanthan gum foam-templated oleogels
Research article (International Journal of Biological Macromolecules, 2024) · cited 15× · AI/ML
Fabrication, characterization, and fat substitution application in chocolate spreads of methyl cellulose and xanthan gum foam-templated oleogels
Summary
Fabrication, characterization, and fat substitution application in chocolate spreads of methyl cellulose and xanthan gum foam-templated oleogels is a scholarly article[1].
Key Facts
Fabrication, characterization, and fat substitution application in chocolate spreads of methyl cellulose and xanthan gum foam-templated oleogels's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Fabrication, characterization, and fat substitution application in chocolate spreads of methyl cellulose and xanthan gum foam-templated oleogels. Retrieved May 24, 2026, from https://4ort.xyz/entity/fabrication-characterization-and-fat-substitution-application-in-chocolate-spreads-of-methyl-cellulose-and-xanthan-gum-f
MLA“Fabrication, characterization, and fat substitution application in chocolate spreads of methyl cellulose and xanthan gum foam-templated oleogels.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/fabrication-characterization-and-fat-substitution-application-in-chocolate-spreads-of-methyl-cellulose-and-xanthan-gum-f.
BibTeX@misc{4ortxyz_fabrication-characterization-and-fat-substitution-application-in-chocolate-spreads-of-methyl-cellulose-and-xanthan-gum-f_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Fabrication, characterization, and fat substitution application in chocolate spreads of methyl cellulose and xanthan gum foam-templated oleogels}}, year = {2026}, url = {https://4ort.xyz/entity/fabrication-characterization-and-fat-substitution-application-in-chocolate-spreads-of-methyl-cellulose-and-xanthan-gum-f}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Fabrication, characterization, and fat substitution application in chocolate spreads of methyl cellulose and xanthan gum foam-templated oleogels — https://4ort.xyz/entity/fabrication-characterization-and-fat-substitution-application-in-chocolate-spreads-of-methyl-cellulose-and-xanthan-gum-f (retrieved 2026-05-24)
