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Q38729699-5315B6F3-58BA-47AD-8BFD-281E3D03F605
Q38729699-5315B6F3-58BA-47AD-8BFD-281E3D03F605
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38729699-5315B6F3-58BA-47AD-8BFD-281E3D03F605
Pickering emulsions in foods - opportunities and limitations.
P2860
Q38729699-5315B6F3-58BA-47AD-8BFD-281E3D03F605
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38729699-5315B6F3-58BA-47AD-8BFD-281E3D03F605
rank
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wasDerivedFrom
97b5f95a8c6cf774d35b549939e602d152f899e1
P2860
Six hydrophobins are involved in hydrophobin rodlet formation in Aspergillus nidulans and contribute to hydrophobicity of the spore surface.