wikimedia
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Triples
Insights
Schema
BETA
Class frequency
Class hierarchy
SPARQL
GraphQL
BETA
Graphs
1
Q38369880-468D8A60-2E0B-40C9-BF12-714FF54E81E2
Q38369880-468D8A60-2E0B-40C9-BF12-714FF54E81E2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38369880-468D8A60-2E0B-40C9-BF12-714FF54E81E2
Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.
P2860
Q38369880-468D8A60-2E0B-40C9-BF12-714FF54E81E2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38369880-468D8A60-2E0B-40C9-BF12-714FF54E81E2
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
065527049e53388a9702dbb304ad39dfc323a9cb
P2860
The sensory perception of texture and mouthfeel