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Q50849865-1B81067B-A5CC-43B3-A1D1-93BA2706B110
Q50849865-1B81067B-A5CC-43B3-A1D1-93BA2706B110
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50849865-1B81067B-A5CC-43B3-A1D1-93BA2706B110
The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts.
P2860
Q50849865-1B81067B-A5CC-43B3-A1D1-93BA2706B110
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50849865-1B81067B-A5CC-43B3-A1D1-93BA2706B110
rank
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type
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Statement
wasDerivedFrom
4fdb355e22442bb02cce18481febf486c603242d
P2860
“Oral” Tribological Study on the Astringency Sensation of Red Wines