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Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles
Research article (Food Chemistry, 2019) · cited 44× · AI/ML
Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles
Summary
Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles is a scholarly article[1].
Key Facts
Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles. Retrieved May 24, 2026, from https://4ort.xyz/entity/inhibiting-effect-of-low-molecular-weight-polyols-on-the-physico-chemical-and-structural-deteriorations-of-gluten-protei
MLA“Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/inhibiting-effect-of-low-molecular-weight-polyols-on-the-physico-chemical-and-structural-deteriorations-of-gluten-protei.
BibTeX@misc{4ortxyz_inhibiting-effect-of-low-molecular-weight-polyols-on-the-physico-chemical-and-structural-deteriorations-of-gluten-protei_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles}}, year = {2026}, url = {https://4ort.xyz/entity/inhibiting-effect-of-low-molecular-weight-polyols-on-the-physico-chemical-and-structural-deteriorations-of-gluten-protei}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Inhibiting effect of low-molecular weight polyols on the physico-chemical and structural deteriorations of gluten protein during storage of fresh noodles — https://4ort.xyz/entity/inhibiting-effect-of-low-molecular-weight-polyols-on-the-physico-chemical-and-structural-deteriorations-of-gluten-protei (retrieved 2026-05-24)
