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Q37649357-6E9009B0-5796-4F5D-976B-8B8082879908
Q37649357-6E9009B0-5796-4F5D-976B-8B8082879908
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http://www.wikidata.org/entity/statement/Q37649357-6E9009B0-5796-4F5D-976B-8B8082879908
Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blends
P2860
Q37649357-6E9009B0-5796-4F5D-976B-8B8082879908
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37649357-6E9009B0-5796-4F5D-976B-8B8082879908
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35cc28fc42cb531688a887a0c68e8648bd953e78
P2860
Cross-cultural comparisons among the sensory characteristics of fermented soybean using Korean and Japanese descriptive analysis panels.