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). Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses. Retrieved May 24, 2026, from https://4ort.xyz/entity/textural-and-cooking-properties-and-viscoelastic-changes-on-heating-and-cooling-of-balkan-cheeses
MLA“Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/textural-and-cooking-properties-and-viscoelastic-changes-on-heating-and-cooling-of-balkan-cheeses.
BibTeX@misc{4ortxyz_textural-and-cooking-properties-and-viscoelastic-changes-on-heating-and-cooling-of-balkan-cheeses_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses}}, year = {2026}, url = {https://4ort.xyz/entity/textural-and-cooking-properties-and-viscoelastic-changes-on-heating-and-cooling-of-balkan-cheeses}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Textural and cooking properties and viscoelastic changes on heating and cooling of Balkan cheeses — https://4ort.xyz/entity/textural-and-cooking-properties-and-viscoelastic-changes-on-heating-and-cooling-of-balkan-cheeses (retrieved 2026-05-24)
