Home ›
Entities
› academia
› Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties
Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties
Research article (Current Research in Food Science, 2023) · cited 15× · AI/ML
Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties
Summary
Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties is a scholarly article[1].
Key Facts
Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture 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). Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties. Retrieved May 24, 2026, from https://4ort.xyz/entity/shortening-replacement-by-emulsion-and-foam-template-hydroxypropyl-methylcellulose-hpmc-based-oleogels-in-puff-pastry-do
MLA“Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/shortening-replacement-by-emulsion-and-foam-template-hydroxypropyl-methylcellulose-hpmc-based-oleogels-in-puff-pastry-do.
BibTeX@misc{4ortxyz_shortening-replacement-by-emulsion-and-foam-template-hydroxypropyl-methylcellulose-hpmc-based-oleogels-in-puff-pastry-do_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties}}, year = {2026}, url = {https://4ort.xyz/entity/shortening-replacement-by-emulsion-and-foam-template-hydroxypropyl-methylcellulose-hpmc-based-oleogels-in-puff-pastry-do}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Shortening replacement by emulsion and foam template hydroxypropyl methylcellulose (HPMC)-based oleogels in puff pastry dough. Rheological and texture properties — https://4ort.xyz/entity/shortening-replacement-by-emulsion-and-foam-template-hydroxypropyl-methylcellulose-hpmc-based-oleogels-in-puff-pastry-do (retrieved 2026-05-24)
