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Q37285204-359C7DD2-8852-4397-82CE-0576B95616F5
Q37285204-359C7DD2-8852-4397-82CE-0576B95616F5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37285204-359C7DD2-8852-4397-82CE-0576B95616F5
A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum.
P2860
Q37285204-359C7DD2-8852-4397-82CE-0576B95616F5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37285204-359C7DD2-8852-4397-82CE-0576B95616F5
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0f705ea79679c51c4bbe2d0040d244c42b344fa5
P2860
Oral shear stress predicts flavour perception in viscous solutions.