Home ›
Entities
› academia
› Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer
Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer
Research article (International Journal of Food Properties, 2017) · cited 39× · AI/ML
Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer
Summary
Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer is a scholarly article[1].
Key Facts
Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer'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). Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer. Retrieved May 24, 2026, from https://4ort.xyz/entity/textural-microstructural-and-dynamic-rheological-properties-of-low-fat-meat-emulsion-containing-aloe-gel-as-potential-fa
MLA“Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/textural-microstructural-and-dynamic-rheological-properties-of-low-fat-meat-emulsion-containing-aloe-gel-as-potential-fa.
BibTeX@misc{4ortxyz_textural-microstructural-and-dynamic-rheological-properties-of-low-fat-meat-emulsion-containing-aloe-gel-as-potential-fa_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer}}, year = {2026}, url = {https://4ort.xyz/entity/textural-microstructural-and-dynamic-rheological-properties-of-low-fat-meat-emulsion-containing-aloe-gel-as-potential-fa}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Textural, microstructural, and dynamic rheological properties of low-fat meat emulsion containing aloe gel as potential fat replacer — https://4ort.xyz/entity/textural-microstructural-and-dynamic-rheological-properties-of-low-fat-meat-emulsion-containing-aloe-gel-as-potential-fa (retrieved 2026-05-24)
