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Q37285204-F8CBEE82-C563-43CC-BE90-32B166EDFA21
Q37285204-F8CBEE82-C563-43CC-BE90-32B166EDFA21
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37285204-F8CBEE82-C563-43CC-BE90-32B166EDFA21
A comparison of the sensory and rheological properties of molecular and particulate forms of xanthan gum.
P31
Q37285204-F8CBEE82-C563-43CC-BE90-32B166EDFA21
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37285204-F8CBEE82-C563-43CC-BE90-32B166EDFA21
rank
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type
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Statement
wasDerivedFrom
c8bf6771655b9de831b25ce8ea33c9b550bb85bc
P31
scholarly article