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Q57430956-1C9F6FAF-8E3A-4EC1-8AC8-99BDC415C258
Q57430956-1C9F6FAF-8E3A-4EC1-8AC8-99BDC415C258
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57430956-1C9F6FAF-8E3A-4EC1-8AC8-99BDC415C258
EVALUATION OF TEXTURE CHANGES DUE TO COMPOSITIONAL DIFFERENCES USING ORAL PROCESSING
P2860
Q57430956-1C9F6FAF-8E3A-4EC1-8AC8-99BDC415C258
BestRank
Statement
http://www.wikidata.org/entity/statement/Q57430956-1C9F6FAF-8E3A-4EC1-8AC8-99BDC415C258
rank
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type
BestRank
Statement
wasDerivedFrom
b4b07d45a07780542766f4e3942004518a60a677
P2860
Using dairy ingredients to alter texture of foods: Implications based on oral processing considerations