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Q38369880-111537FC-7C12-4337-91C2-13703D58FE29
Q38369880-111537FC-7C12-4337-91C2-13703D58FE29
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38369880-111537FC-7C12-4337-91C2-13703D58FE29
Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.
P2860
Q38369880-111537FC-7C12-4337-91C2-13703D58FE29
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38369880-111537FC-7C12-4337-91C2-13703D58FE29
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type
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wasDerivedFrom
065527049e53388a9702dbb304ad39dfc323a9cb
P2860
Hydrocolloid gel particles: formation, characterization, and application.