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1
Q53532643-A1D5EFB8-BD85-4F1F-A401-8D863570B3BB
Q53532643-A1D5EFB8-BD85-4F1F-A401-8D863570B3BB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q53532643-A1D5EFB8-BD85-4F1F-A401-8D863570B3BB
Assessing the microstructural and rheological changes induced by food additives on potato puree.
P50
Q53532643-A1D5EFB8-BD85-4F1F-A401-8D863570B3BB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q53532643-A1D5EFB8-BD85-4F1F-A401-8D863570B3BB
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
665d5ce65d1583988ae16e8047499b80ca21c4ef
P1545
4
http://www.w3.org/2001/XMLSchema#string
P50
Francesc Sepulcre