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Q57426256-CDE061C6-D4DF-4306-B904-9B9C49D6C8A7
Q57426256-CDE061C6-D4DF-4306-B904-9B9C49D6C8A7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57426256-CDE061C6-D4DF-4306-B904-9B9C49D6C8A7
Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ-Carrageenan Gels
P2860
Q57426256-CDE061C6-D4DF-4306-B904-9B9C49D6C8A7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57426256-CDE061C6-D4DF-4306-B904-9B9C49D6C8A7
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
d6dab8df6ab7fe447e4ade1dd3f73c2ec54cac00
P2860
Food oral processing—A review