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Q37649357-536E70E1-5C26-4E3B-BE21-FF01F41F52C5
Q37649357-536E70E1-5C26-4E3B-BE21-FF01F41F52C5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37649357-536E70E1-5C26-4E3B-BE21-FF01F41F52C5
Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blends
P2093
Q37649357-536E70E1-5C26-4E3B-BE21-FF01F41F52C5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37649357-536E70E1-5C26-4E3B-BE21-FF01F41F52C5
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
5c030b4f8e50b30e525a76d05527ec2df176b945
P1545
1
http://www.w3.org/2001/XMLSchema#string
P2093
Tinna A Ng'ong'ola-Manani
http://www.w3.org/2001/XMLSchema#string