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Q58559979-BB07065B-73EA-4F8D-A88B-CDED77B8CE12
Q58559979-BB07065B-73EA-4F8D-A88B-CDED77B8CE12
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58559979-BB07065B-73EA-4F8D-A88B-CDED77B8CE12
Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes
P2860
Q58559979-BB07065B-73EA-4F8D-A88B-CDED77B8CE12
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58559979-BB07065B-73EA-4F8D-A88B-CDED77B8CE12
rank
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type
BestRank
Statement
wasDerivedFrom
e4c3a9d7a8184527630306ce9a0138903c7c9a59
P2860
Physicochemical and Microbiological Properties of Yogurt-cheese Manufactured with Ultrafiltrated Cow's Milk and Soy Milk Blends.