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1
Q38728846-99DEA84F-A4FF-48D7-8D7D-709E27A51868
Q38728846-99DEA84F-A4FF-48D7-8D7D-709E27A51868
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38728846-99DEA84F-A4FF-48D7-8D7D-709E27A51868
Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener.
P2860
Q38728846-99DEA84F-A4FF-48D7-8D7D-709E27A51868
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38728846-99DEA84F-A4FF-48D7-8D7D-709E27A51868
rank
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type
BestRank
Statement
wasDerivedFrom
ea77b82cc7f3646c99262efbdf7ba3c4bd2cfecd
P2860
Issues associated with the use of modified texture foods.