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Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color
Research article (Poultry Science, 2024) · cited 20× · AI/ML
Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color
Summary
Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color is a scholarly article[1].
Key Facts
Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color'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). Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color. Retrieved May 24, 2026, from https://4ort.xyz/entity/hybrid-meat-batter-system-effects-of-plant-proteins-pea-brown-rice-faba-bean-and-concentrations-312-on-texture-microstru
MLA“Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/hybrid-meat-batter-system-effects-of-plant-proteins-pea-brown-rice-faba-bean-and-concentrations-312-on-texture-microstru.
BibTeX@misc{4ortxyz_hybrid-meat-batter-system-effects-of-plant-proteins-pea-brown-rice-faba-bean-and-concentrations-312-on-texture-microstru_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color}}, year = {2026}, url = {https://4ort.xyz/entity/hybrid-meat-batter-system-effects-of-plant-proteins-pea-brown-rice-faba-bean-and-concentrations-312-on-texture-microstru}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3–12%) on texture, microstructure, rheology, water binding, and color — https://4ort.xyz/entity/hybrid-meat-batter-system-effects-of-plant-proteins-pea-brown-rice-faba-bean-and-concentrations-312-on-texture-microstru (retrieved 2026-05-24)
