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Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling
Research article (Journal of Cereal Science, 2021) · cited 15× · AI/ML
Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling
Summary
Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling is a scholarly article[1].
Key Facts
Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling. Retrieved May 24, 2026, from https://4ort.xyz/entity/impacts-of-the-baking-heating-rate-on-the-water-mobility-starch-microstructure-and-mechanical-properties-of-degassed-cru
MLA“Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/impacts-of-the-baking-heating-rate-on-the-water-mobility-starch-microstructure-and-mechanical-properties-of-degassed-cru.
BibTeX@misc{4ortxyz_impacts-of-the-baking-heating-rate-on-the-water-mobility-starch-microstructure-and-mechanical-properties-of-degassed-cru_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling}}, year = {2026}, url = {https://4ort.xyz/entity/impacts-of-the-baking-heating-rate-on-the-water-mobility-starch-microstructure-and-mechanical-properties-of-degassed-cru}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Impacts of the baking heating rate on the water mobility, starch microstructure and mechanical properties of degassed crumb during staling — https://4ort.xyz/entity/impacts-of-the-baking-heating-rate-on-the-water-mobility-starch-microstructure-and-mechanical-properties-of-degassed-cru (retrieved 2026-05-24)
