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Q52318620-2EF894CD-DEBC-478B-80C1-2D9BA086DA96
Q52318620-2EF894CD-DEBC-478B-80C1-2D9BA086DA96
BestRank
Statement
http://www.wikidata.org/entity/statement/Q52318620-2EF894CD-DEBC-478B-80C1-2D9BA086DA96
Effect of composition and storage time on some physico-chemical and rheological properties of probiotic soy-cheese spread.
P698
Q52318620-2EF894CD-DEBC-478B-80C1-2D9BA086DA96
BestRank
Statement
http://www.wikidata.org/entity/statement/Q52318620-2EF894CD-DEBC-478B-80C1-2D9BA086DA96
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
de816c658d7c2144c2bbe30a1659b178bfcc267f
P698
29666519
http://www.w3.org/2001/XMLSchema#string