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Investigation on the microstructural and textural properties of <scp>L</scp>ighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening
Research article (International Journal of Dairy Technology, 2015) · cited 12× · AI/ML
Investigation on the microstructural and textural properties of Lighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening
Summary
Investigation on the microstructural and textural properties of Lighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening is a scholarly article[1].
Key Facts
Investigation on the microstructural and textural properties of Lighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Investigation on the microstructural and textural properties of <scp>L</scp>ighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening. Retrieved May 24, 2026, from https://4ort.xyz/entity/investigation-on-the-microstructural-and-textural-properties-of-scp-l-scp-ighvan-cheese-produced-from-bovine-milk-fortif
MLA“Investigation on the microstructural and textural properties of <scp>L</scp>ighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/investigation-on-the-microstructural-and-textural-properties-of-scp-l-scp-ighvan-cheese-produced-from-bovine-milk-fortif.
BibTeX@misc{4ortxyz_investigation-on-the-microstructural-and-textural-properties-of-scp-l-scp-ighvan-cheese-produced-from-bovine-milk-fortif_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Investigation on the microstructural and textural properties of <scp>L</scp>ighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening}}, year = {2026}, url = {https://4ort.xyz/entity/investigation-on-the-microstructural-and-textural-properties-of-scp-l-scp-ighvan-cheese-produced-from-bovine-milk-fortif}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Investigation on the microstructural and textural properties of <scp>L</scp>ighvan cheese produced from bovine milk fortified with protein and gum tragacanth during ripening — https://4ort.xyz/entity/investigation-on-the-microstructural-and-textural-properties-of-scp-l-scp-ighvan-cheese-produced-from-bovine-milk-fortif (retrieved 2026-05-24)
