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Q58463589-32CD6ED7-0362-4809-9C8E-400AB8F7FFFB
Q58463589-32CD6ED7-0362-4809-9C8E-400AB8F7FFFB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58463589-32CD6ED7-0362-4809-9C8E-400AB8F7FFFB
Modification of pasta structure induced by high drying temperatures. Effects on the in vitro digestibility of protein and starch fractions and the potential allergenicity of protein hydrolysates
P50
Q58463589-32CD6ED7-0362-4809-9C8E-400AB8F7FFFB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58463589-32CD6ED7-0362-4809-9C8E-400AB8F7FFFB
rank
NormalRank
type
BestRank
Statement
P1545
6
http://www.w3.org/2001/XMLSchema#string
P1932
Valérie Micard
http://www.w3.org/2001/XMLSchema#string
P50
Valérie Micard