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Ohmic‐Assisted Texture Softening of Cabbage, Turnip, Potato and Radish in Comparison with Microwave and Conventional Heating
Research article (Journal of Texture Studies, 2015) · cited 20× · AI/ML
Ohmic‐Assisted Texture Softening of Cabbage, Turnip, Potato and Radish in Comparison with Microwave and Conventional Heating
Summary
Ohmic‐Assisted Texture Softening of Cabbage, Turnip, Potato and Radish in Comparison with Microwave and Conventional Heating is a scholarly article[1].
Key Facts
Ohmic‐Assisted Texture Softening of Cabbage, Turnip, Potato and Radish in Comparison with Microwave and Conventional Heating's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). Ohmic‐Assisted Texture Softening of Cabbage, Turnip, Potato and Radish in Comparison with Microwave and Conventional Heating. Retrieved May 24, 2026, from https://4ort.xyz/entity/ohmicassisted-texture-softening-of-cabbage-turnip-potato-and-radish-in-comparison-with-microwave-and-conventional-heatin
MLA“Ohmic‐Assisted Texture Softening of Cabbage, Turnip, Potato and Radish in Comparison with Microwave and Conventional Heating.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/ohmicassisted-texture-softening-of-cabbage-turnip-potato-and-radish-in-comparison-with-microwave-and-conventional-heatin.
BibTeX@misc{4ortxyz_ohmicassisted-texture-softening-of-cabbage-turnip-potato-and-radish-in-comparison-with-microwave-and-conventional-heatin_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Ohmic‐Assisted Texture Softening of Cabbage, Turnip, Potato and Radish in Comparison with Microwave and Conventional Heating}}, year = {2026}, url = {https://4ort.xyz/entity/ohmicassisted-texture-softening-of-cabbage-turnip-potato-and-radish-in-comparison-with-microwave-and-conventional-heatin}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Ohmic‐Assisted Texture Softening of Cabbage, Turnip, Potato and Radish in Comparison with Microwave and Conventional Heating — https://4ort.xyz/entity/ohmicassisted-texture-softening-of-cabbage-turnip-potato-and-radish-in-comparison-with-microwave-and-conventional-heatin (retrieved 2026-05-24)
