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Q57426256-AEC4AC79-F081-4132-8262-A1145EAE955B
Q57426256-AEC4AC79-F081-4132-8262-A1145EAE955B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57426256-AEC4AC79-F081-4132-8262-A1145EAE955B
Relating Large Amplitude Oscillatory Shear and Food Behavior: Correlation of Nonlinear Viscoelastic, Rheological, Sensory and Oral Processing Behavior of Whey Protein Isolate/κ-Carrageenan Gels
P2860
Q57426256-AEC4AC79-F081-4132-8262-A1145EAE955B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57426256-AEC4AC79-F081-4132-8262-A1145EAE955B
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
d6dab8df6ab7fe447e4ade1dd3f73c2ec54cac00
P2860
EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING