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Q38729699-0DF26489-8920-46EF-AAAB-9EA911C076C2
Q38729699-0DF26489-8920-46EF-AAAB-9EA911C076C2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38729699-0DF26489-8920-46EF-AAAB-9EA911C076C2
Pickering emulsions in foods - opportunities and limitations.
P2860
Q38729699-0DF26489-8920-46EF-AAAB-9EA911C076C2
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38729699-0DF26489-8920-46EF-AAAB-9EA911C076C2
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
97b5f95a8c6cf774d35b549939e602d152f899e1
P2860
Hydrophobins: proteins with potential.