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Q36815892-39C05CE6-8392-482A-8934-0F0D5F55376A
Q36815892-39C05CE6-8392-482A-8934-0F0D5F55376A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36815892-39C05CE6-8392-482A-8934-0F0D5F55376A
Rheological and functional properties of composite sweet potato - wheat dough as affected by transglutaminase and ascorbic acid.
P2860
Q36815892-39C05CE6-8392-482A-8934-0F0D5F55376A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36815892-39C05CE6-8392-482A-8934-0F0D5F55376A
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NormalRank
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Statement
wasDerivedFrom
6af5cecbea2bc3d94f2b8887efc499a089fb9497
P2860
Biochemical modifications of gliadins induced by microbial transglutaminase on wheat flour.