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Q48261547-61772A1F-6549-4FC8-A96A-9EB77A9C3493
Q48261547-61772A1F-6549-4FC8-A96A-9EB77A9C3493
BestRank
Statement
http://www.wikidata.org/entity/statement/Q48261547-61772A1F-6549-4FC8-A96A-9EB77A9C3493
Rheological and sensory behaviors of parboiled pasta cooked using a microwave pasteurization process.
P2860
Q48261547-61772A1F-6549-4FC8-A96A-9EB77A9C3493
BestRank
Statement
http://www.wikidata.org/entity/statement/Q48261547-61772A1F-6549-4FC8-A96A-9EB77A9C3493
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
e90f12fac1049dcf5fb92616a9de89359e413a15
P2860
EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING