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1
Q50849865-6B865026-9342-416E-8A32-7473C588D627
Q50849865-6B865026-9342-416E-8A32-7473C588D627
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50849865-6B865026-9342-416E-8A32-7473C588D627
The role of starch and saliva in tribology studies and the sensory perception of protein-added yogurts.
P356
Q50849865-6B865026-9342-416E-8A32-7473C588D627
BestRank
Statement
http://www.wikidata.org/entity/statement/Q50849865-6B865026-9342-416E-8A32-7473C588D627
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
05897b5dd16c3a9f868753c9ed22ed4ecdff0d93
P356
10.1039/C6FO00259E
http://www.w3.org/2001/XMLSchema#string
P356
C6FO00259E