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Q35801892-3F0D1070-6E22-4A6D-8B60-25DAD38D0B81
Q35801892-3F0D1070-6E22-4A6D-8B60-25DAD38D0B81
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http://www.wikidata.org/entity/statement/Q35801892-3F0D1070-6E22-4A6D-8B60-25DAD38D0B81
Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches.
P2860
Q35801892-3F0D1070-6E22-4A6D-8B60-25DAD38D0B81
BestRank
Statement
http://www.wikidata.org/entity/statement/Q35801892-3F0D1070-6E22-4A6D-8B60-25DAD38D0B81
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cfba727d5e24145f586a0085d5c04ee02539eeea
P2860
Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase.