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Q35493243-BFC52D4C-BF19-4107-BE23-FF31757F6AEF
Q35493243-BFC52D4C-BF19-4107-BE23-FF31757F6AEF
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35493243-BFC52D4C-BF19-4107-BE23-FF31757F6AEF
Physicochemical properties of flours and starches derived from traditional Indonesian tubers and roots.
P2860
Q35493243-BFC52D4C-BF19-4107-BE23-FF31757F6AEF
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35493243-BFC52D4C-BF19-4107-BE23-FF31757F6AEF
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wasDerivedFrom
0e9dea640b5f5c1d860f201b2a1828acce53a5bc
P2860
Factors affecting the rate of hydrolysis of starch in food.