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Q51536733-26989D41-A504-4BF0-95B4-1798DE79063C
Q51536733-26989D41-A504-4BF0-95B4-1798DE79063C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q51536733-26989D41-A504-4BF0-95B4-1798DE79063C
Effect of interfacial composition and crumbliness on aroma release in soy protein/sugar beet pectin mixed emulsion gels.
P2860
Q51536733-26989D41-A504-4BF0-95B4-1798DE79063C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q51536733-26989D41-A504-4BF0-95B4-1798DE79063C
rank
NormalRank
type
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Statement
wasDerivedFrom
b8e0ab0e1dacd7c61d1a9a8b7cde26f7025c08db
P2860
EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING