Home ›
Entities
› academia
› Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties
Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties
Research article (Journal of Dairy Science, 2025) · cited 12× · AI/ML
Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties
Summary
Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties is a scholarly article[1].
Key Facts
Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties's instance of is recorded as scholarly article[2].
References
Programmatic citations — every numbered marker resolves to a verifiable graph row below.
Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties. Retrieved May 24, 2026, from https://4ort.xyz/entity/partially-substituting-cheese-base-with-plant-proteins-to-produce-processed-cheese-textural-rheological-microstructural-
MLA“Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/partially-substituting-cheese-base-with-plant-proteins-to-produce-processed-cheese-textural-rheological-microstructural-.
BibTeX@misc{4ortxyz_partially-substituting-cheese-base-with-plant-proteins-to-produce-processed-cheese-textural-rheological-microstructural-_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties}}, year = {2026}, url = {https://4ort.xyz/entity/partially-substituting-cheese-base-with-plant-proteins-to-produce-processed-cheese-textural-rheological-microstructural-}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Partially substituting cheese base with plant proteins to produce processed cheese: Textural, rheological, microstructural and sensory properties — https://4ort.xyz/entity/partially-substituting-cheese-base-with-plant-proteins-to-produce-processed-cheese-textural-rheological-microstructural- (retrieved 2026-05-24)
