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1
Q58559979-2A830363-1ED8-46C0-BE74-865C035AF02B
Q58559979-2A830363-1ED8-46C0-BE74-865C035AF02B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58559979-2A830363-1ED8-46C0-BE74-865C035AF02B
Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes
P356
Q58559979-2A830363-1ED8-46C0-BE74-865C035AF02B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58559979-2A830363-1ED8-46C0-BE74-865C035AF02B
rank
NormalRank
type
BestRank
Statement
P356
10.1007/S13197-018-3408-3
http://www.w3.org/2001/XMLSchema#string
P356
S13197-018-3408-3