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1
Q36161082-20CA6F84-10B6-4F4F-8E7C-23FA498B1FD7
Q36161082-20CA6F84-10B6-4F4F-8E7C-23FA498B1FD7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36161082-20CA6F84-10B6-4F4F-8E7C-23FA498B1FD7
High internal phase emulsions stabilized solely by whey protein isolate-low methoxyl pectin complexes: effect of pH and polymer concentration.
P478
Q36161082-20CA6F84-10B6-4F4F-8E7C-23FA498B1FD7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36161082-20CA6F84-10B6-4F4F-8E7C-23FA498B1FD7
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
ee99230511cb5a43c05d9fb56895f4939ff5e28a
P478
8
http://www.w3.org/2001/XMLSchema#string