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Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles
Research article (Frontiers in Nutrition, 2022) · cited 11× · AI/ML
Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles
Summary
Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles is a scholarly article[1].
Key Facts
Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles. Retrieved May 24, 2026, from https://4ort.xyz/entity/hydrothermal-induced-changes-in-the-gel-properties-of-mung-bean-proteins-and-their-effect-on-the-cooking-quality-of-deve
MLA“Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/hydrothermal-induced-changes-in-the-gel-properties-of-mung-bean-proteins-and-their-effect-on-the-cooking-quality-of-deve.
BibTeX@misc{4ortxyz_hydrothermal-induced-changes-in-the-gel-properties-of-mung-bean-proteins-and-their-effect-on-the-cooking-quality-of-deve_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles}}, year = {2026}, url = {https://4ort.xyz/entity/hydrothermal-induced-changes-in-the-gel-properties-of-mung-bean-proteins-and-their-effect-on-the-cooking-quality-of-deve}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Hydrothermal-induced changes in the gel properties of Mung bean proteins and their effect on the cooking quality of developed compound noodles — https://4ort.xyz/entity/hydrothermal-induced-changes-in-the-gel-properties-of-mung-bean-proteins-and-their-effect-on-the-cooking-quality-of-deve (retrieved 2026-05-24)
