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Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification

Research article (Food Research International, 2022) · cited 13× · AI/ML
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Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification

Summary

Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification is a scholarly article[1].

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  • Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification's instance of is recorded as scholarly article[2].

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  1. [2] ↑ . wikidata.org.

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  1. [1] ↑ . Wikidata. wikidata.org.

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APA 4ort.xyz Knowledge Graph. (2026). Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification. Retrieved May 24, 2026, from https://4ort.xyz/entity/novel-insights-into-the-role-of-the-pectin-cation-phytate-mechanism-in-ageing-induced-cooking-texture-changes-of-red-har
MLA “Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/novel-insights-into-the-role-of-the-pectin-cation-phytate-mechanism-in-ageing-induced-cooking-texture-changes-of-red-har.
BibTeX @misc{4ortxyz_novel-insights-into-the-role-of-the-pectin-cation-phytate-mechanism-in-ageing-induced-cooking-texture-changes-of-red-har_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification}}, year = {2026}, url = {https://4ort.xyz/entity/novel-insights-into-the-role-of-the-pectin-cation-phytate-mechanism-in-ageing-induced-cooking-texture-changes-of-red-har}, note = {Accessed: 2026-05-24}}
LLM prompt According to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Novel insights into the role of the pectin-cation-phytate mechanism in ageing induced cooking texture changes of Red haricot beans through a texture-based classification and in situ cell wall associated mineral quantification — https://4ort.xyz/entity/novel-insights-into-the-role-of-the-pectin-cation-phytate-mechanism-in-ageing-induced-cooking-texture-changes-of-red-har (retrieved 2026-05-24)

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