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Q57426258-39647471-9167-47C0-985A-406D2B9FA55E
Q57426258-39647471-9167-47C0-985A-406D2B9FA55E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57426258-39647471-9167-47C0-985A-406D2B9FA55E
Relationships between Nonlinear Viscoelastic Behavior and Rheological, Sensory and Oral Processing Behavior of Commercial Cheese
P2860
Q57426258-39647471-9167-47C0-985A-406D2B9FA55E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57426258-39647471-9167-47C0-985A-406D2B9FA55E
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
818224a0c0120f5f09c622ae8e134d86edfa9d28
P2860
EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING