Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer
Summary
Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer is a scholarly article[1].
Key Facts
Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer. Retrieved May 24, 2026, from https://4ort.xyz/entity/rheology-and-microstructure-of-low-fat-yoghurt-produced-with-whey-protein-microparticles-as-fat-replacer
MLA“Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/rheology-and-microstructure-of-low-fat-yoghurt-produced-with-whey-protein-microparticles-as-fat-replacer.
BibTeX@misc{4ortxyz_rheology-and-microstructure-of-low-fat-yoghurt-produced-with-whey-protein-microparticles-as-fat-replacer_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer}}, year = {2026}, url = {https://4ort.xyz/entity/rheology-and-microstructure-of-low-fat-yoghurt-produced-with-whey-protein-microparticles-as-fat-replacer}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Rheology and microstructure of low-fat yoghurt produced with whey protein microparticles as fat replacer — https://4ort.xyz/entity/rheology-and-microstructure-of-low-fat-yoghurt-produced-with-whey-protein-microparticles-as-fat-replacer (retrieved 2026-05-24)
