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Q37347082-6AFEEFCE-84C7-434F-A39B-5C87E541293B
Q37347082-6AFEEFCE-84C7-434F-A39B-5C87E541293B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37347082-6AFEEFCE-84C7-434F-A39B-5C87E541293B
Physicochemical and Functional Properties of Vegetable and Cereal Proteins as Potential Sources of Novel Food Ingredients.
P50
Q37347082-6AFEEFCE-84C7-434F-A39B-5C87E541293B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37347082-6AFEEFCE-84C7-434F-A39B-5C87E541293B
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
5428fc789ead98a338166c62a87d00a7e2d67703
P1545
3
http://www.w3.org/2001/XMLSchema#string
P50
Cristina Chuck-Hernández