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Q47611865-4E7B3FFD-AC76-4F60-9DC1-EDF5DC00A4C8
Q47611865-4E7B3FFD-AC76-4F60-9DC1-EDF5DC00A4C8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47611865-4E7B3FFD-AC76-4F60-9DC1-EDF5DC00A4C8
Bran-induced effects on the evolution of bubbles and rheological properties in bread dough.
P2860
Q47611865-4E7B3FFD-AC76-4F60-9DC1-EDF5DC00A4C8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47611865-4E7B3FFD-AC76-4F60-9DC1-EDF5DC00A4C8
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type
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wasDerivedFrom
0b4acd9d544f9b131936991c77a2a82cbb8021f7
P2860
Factors controlling the formation and stability of air bubbles stabilized by partially hydrophobic silica nanoparticles.