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Q37649357-84D1D39E-1C19-412E-9E30-052EF020AF7B
Q37649357-84D1D39E-1C19-412E-9E30-052EF020AF7B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37649357-84D1D39E-1C19-412E-9E30-052EF020AF7B
Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blends
P304
Q37649357-84D1D39E-1C19-412E-9E30-052EF020AF7B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37649357-84D1D39E-1C19-412E-9E30-052EF020AF7B
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
5c030b4f8e50b30e525a76d05527ec2df176b945
P304
114-131
http://www.w3.org/2001/XMLSchema#string