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Q38369880-6E5E33AF-61EA-495D-AD60-1CC56C1679DA
Q38369880-6E5E33AF-61EA-495D-AD60-1CC56C1679DA
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38369880-6E5E33AF-61EA-495D-AD60-1CC56C1679DA
Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.
P2860
Q38369880-6E5E33AF-61EA-495D-AD60-1CC56C1679DA
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38369880-6E5E33AF-61EA-495D-AD60-1CC56C1679DA
rank
NormalRank
type
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Statement
wasDerivedFrom
065527049e53388a9702dbb304ad39dfc323a9cb
P2860
Crystals and crystallization in oil-in-water emulsions: implications for emulsion-based delivery systems.