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Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels
Research article (Food and Bioprocess Technology, 2017) · cited 28× · AI/ML
Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels
Summary
Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels is a scholarly article[1].
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Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels. Retrieved May 24, 2026, from https://4ort.xyz/entity/rheological-effect-of-gelatinisation-using-different-temperature-time-conditions-on-potato-starch-dispersions-mechanical
MLA“Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/rheological-effect-of-gelatinisation-using-different-temperature-time-conditions-on-potato-starch-dispersions-mechanical.
BibTeX@misc{4ortxyz_rheological-effect-of-gelatinisation-using-different-temperature-time-conditions-on-potato-starch-dispersions-mechanical_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels}}, year = {2026}, url = {https://4ort.xyz/entity/rheological-effect-of-gelatinisation-using-different-temperature-time-conditions-on-potato-starch-dispersions-mechanical}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Rheological Effect of Gelatinisation Using Different Temperature-Time Conditions on Potato Starch Dispersions: Mechanical Characterisation of the Obtained Gels — https://4ort.xyz/entity/rheological-effect-of-gelatinisation-using-different-temperature-time-conditions-on-potato-starch-dispersions-mechanical (retrieved 2026-05-24)
