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Q44862101-D849C1A3-4134-4148-96A4-EE6E8DB452F8
Q44862101-D849C1A3-4134-4148-96A4-EE6E8DB452F8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44862101-D849C1A3-4134-4148-96A4-EE6E8DB452F8
Caramel as a Model System for Evaluating the Roles of Mechanical Properties and Oral Processing on Sensory Perception of Texture.
P2860
Q44862101-D849C1A3-4134-4148-96A4-EE6E8DB452F8
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44862101-D849C1A3-4134-4148-96A4-EE6E8DB452F8
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
3e8837faef11708f8bb57034284633fdcc87f079
P2860
EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING