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1
Q36945704-7E3623BE-FF2F-4DC4-9EC1-5BAF84AB88AB
Q36945704-7E3623BE-FF2F-4DC4-9EC1-5BAF84AB88AB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36945704-7E3623BE-FF2F-4DC4-9EC1-5BAF84AB88AB
Improvement of the Texture of Yogurt by Use of Exopolysaccharide Producing Lactic Acid Bacteria.
P31
Q36945704-7E3623BE-FF2F-4DC4-9EC1-5BAF84AB88AB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36945704-7E3623BE-FF2F-4DC4-9EC1-5BAF84AB88AB
rank
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type
BestRank
Statement
wasDerivedFrom
cc4af56f80bd36dd0feca8dd6e4b536a428c122e
P31
scholarly article