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Q37285204-A064B977-5A4D-4B7A-BAEB-0126C8453EB0
Q37285204-A064B977-5A4D-4B7A-BAEB-0126C8453EB0
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37285204-A064B977-5A4D-4B7A-BAEB-0126C8453EB0
A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum.
P478
Q37285204-A064B977-5A4D-4B7A-BAEB-0126C8453EB0
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37285204-A064B977-5A4D-4B7A-BAEB-0126C8453EB0
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
c8bf6771655b9de831b25ce8ea33c9b550bb85bc
P478
35
http://www.w3.org/2001/XMLSchema#string