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The textural properties of cooked convenience rice upon repeated freeze–thaw treatments are largely affected by water mobility at grain level
Research article (Food Research International, 2022) · cited 24× · AI/ML
The textural properties of cooked convenience rice upon repeated freeze–thaw treatments are largely affected by water mobility at grain level
Summary
The textural properties of cooked convenience rice upon repeated freeze–thaw treatments are largely affected by water mobility at grain level is a scholarly article[1].
Key Facts
The textural properties of cooked convenience rice upon repeated freeze–thaw treatments are largely affected by water mobility at grain level's instance of is recorded as scholarly article[2].
References
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APA4ort.xyz Knowledge Graph. (2026). The textural properties of cooked convenience rice upon repeated freeze–thaw treatments are largely affected by water mobility at grain level. Retrieved May 24, 2026, from https://4ort.xyz/entity/the-textural-properties-of-cooked-convenience-rice-upon-repeated-freezethaw-treatments-are-largely-affected-by-water-mob
MLA“The textural properties of cooked convenience rice upon repeated freeze–thaw treatments are largely affected by water mobility at grain level.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/the-textural-properties-of-cooked-convenience-rice-upon-repeated-freezethaw-treatments-are-largely-affected-by-water-mob.
BibTeX@misc{4ortxyz_the-textural-properties-of-cooked-convenience-rice-upon-repeated-freezethaw-treatments-are-largely-affected-by-water-mob_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{The textural properties of cooked convenience rice upon repeated freeze–thaw treatments are largely affected by water mobility at grain level}}, year = {2026}, url = {https://4ort.xyz/entity/the-textural-properties-of-cooked-convenience-rice-upon-repeated-freezethaw-treatments-are-largely-affected-by-water-mob}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): The textural properties of cooked convenience rice upon repeated freeze–thaw treatments are largely affected by water mobility at grain level — https://4ort.xyz/entity/the-textural-properties-of-cooked-convenience-rice-upon-repeated-freezethaw-treatments-are-largely-affected-by-water-mob (retrieved 2026-05-24)
