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The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues
Research article (European Food Research and Technology, 2016) · cited 35× · AI/ML
The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues
Summary
The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues is a scholarly article[1].
Key Facts
The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues. Retrieved May 24, 2026, from https://4ort.xyz/entity/the-effect-of-ph-and-modified-maize-starches-on-texture-rheological-properties-and-meltability-of-acid-casein-processed-
MLA“The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/the-effect-of-ph-and-modified-maize-starches-on-texture-rheological-properties-and-meltability-of-acid-casein-processed-.
BibTeX@misc{4ortxyz_the-effect-of-ph-and-modified-maize-starches-on-texture-rheological-properties-and-meltability-of-acid-casein-processed-_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues}}, year = {2026}, url = {https://4ort.xyz/entity/the-effect-of-ph-and-modified-maize-starches-on-texture-rheological-properties-and-meltability-of-acid-casein-processed-}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): The effect of pH and modified maize starches on texture, rheological properties and meltability of acid casein processed cheese analogues — https://4ort.xyz/entity/the-effect-of-ph-and-modified-maize-starches-on-texture-rheological-properties-and-meltability-of-acid-casein-processed- (retrieved 2026-05-24)
