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Q39281897-50D45E8B-CD61-4FEB-B015-1288730F9AB5
Q39281897-50D45E8B-CD61-4FEB-B015-1288730F9AB5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39281897-50D45E8B-CD61-4FEB-B015-1288730F9AB5
Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges.
P921
Q39281897-50D45E8B-CD61-4FEB-B015-1288730F9AB5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39281897-50D45E8B-CD61-4FEB-B015-1288730F9AB5
rank
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type
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Statement
P921
Aku