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1
Q38989285-03E0DADF-D614-46FE-ACAD-BE3D8E891A9B
Q38989285-03E0DADF-D614-46FE-ACAD-BE3D8E891A9B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38989285-03E0DADF-D614-46FE-ACAD-BE3D8E891A9B
Composite foods: from structure to sensory perception.
P2860
Q38989285-03E0DADF-D614-46FE-ACAD-BE3D8E891A9B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38989285-03E0DADF-D614-46FE-ACAD-BE3D8E891A9B
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
7427fc77b80a1768cc20c8e4551403fb3b0afb1a
P2860
A COMPREHENSIVE APPROACH TO UNDERSTANDING TEXTURAL PROPERTIES OF SEMI- AND SOFT-SOLID FOODS