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Q59200685-3BDA9247-0ED0-40D1-AE88-A17670EBEC28
Q59200685-3BDA9247-0ED0-40D1-AE88-A17670EBEC28
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59200685-3BDA9247-0ED0-40D1-AE88-A17670EBEC28
Soft matter approaches as enablers for food macroscale simulation
P2860
Q59200685-3BDA9247-0ED0-40D1-AE88-A17670EBEC28
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59200685-3BDA9247-0ED0-40D1-AE88-A17670EBEC28
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wasDerivedFrom
1971d821226ad2762e561a4865a81702fea349f5
P2860
HEAT AND MOISTURE TRANSFER IN BAKING OF POTATO SLABS