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Q48261547-D8B0C82D-1884-41AC-B4E5-37432816C7D5
Q48261547-D8B0C82D-1884-41AC-B4E5-37432816C7D5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q48261547-D8B0C82D-1884-41AC-B4E5-37432816C7D5
Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.
P2860
Q48261547-D8B0C82D-1884-41AC-B4E5-37432816C7D5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q48261547-D8B0C82D-1884-41AC-B4E5-37432816C7D5
rank
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type
BestRank
Statement
wasDerivedFrom
e90f12fac1049dcf5fb92616a9de89359e413a15
P2860
Food oral processing—A review