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Q44959268-693745CF-5680-456C-980F-ACC4A364103C
Q44959268-693745CF-5680-456C-980F-ACC4A364103C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44959268-693745CF-5680-456C-980F-ACC4A364103C
Effects of starches on the textural, rheological, and color properties of surimi-beef gels with microbial tranglutaminase.
P2093
Q44959268-693745CF-5680-456C-980F-ACC4A364103C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44959268-693745CF-5680-456C-980F-ACC4A364103C
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
b0d9bda215c647a3a5bede55b8129830329b285a
P1545
5
http://www.w3.org/2001/XMLSchema#string
P2093
Tong Chang
http://www.w3.org/2001/XMLSchema#string