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Q46492455-B42B11DE-A688-4AA9-A197-A66B0A3F705A
Q46492455-B42B11DE-A688-4AA9-A197-A66B0A3F705A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46492455-B42B11DE-A688-4AA9-A197-A66B0A3F705A
Partial substitution of sodium with potassium in white bread: feasibility and bioavailability.
P2860
Q46492455-B42B11DE-A688-4AA9-A197-A66B0A3F705A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q46492455-B42B11DE-A688-4AA9-A197-A66B0A3F705A
rank
NormalRank
type
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Statement
wasDerivedFrom
0b4081b33f9343cbd2f2264ee4d3471391b7b02a
P2860
Risk analysis applied to food fortification.