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Q55091993-E84CF491-D4F8-4F8C-99F8-859A37CCF5C5
Q55091993-E84CF491-D4F8-4F8C-99F8-859A37CCF5C5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q55091993-E84CF491-D4F8-4F8C-99F8-859A37CCF5C5
Crispness assessment of roasted almonds by an integrated approach to texture description: texture, acoustics, sensory and structure
P478
Q55091993-E84CF491-D4F8-4F8C-99F8-859A37CCF5C5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q55091993-E84CF491-D4F8-4F8C-99F8-859A37CCF5C5
rank
NormalRank
type
BestRank
Statement
P478
20
http://www.w3.org/2001/XMLSchema#string