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Q58559979-BB519D41-D462-45D5-8786-8C254D7E5B66
Q58559979-BB519D41-D462-45D5-8786-8C254D7E5B66
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Statement
http://www.wikidata.org/entity/statement/Q58559979-BB519D41-D462-45D5-8786-8C254D7E5B66
Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes
P2860
Q58559979-BB519D41-D462-45D5-8786-8C254D7E5B66
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58559979-BB519D41-D462-45D5-8786-8C254D7E5B66
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wasDerivedFrom
e4c3a9d7a8184527630306ce9a0138903c7c9a59
P2860
Effect of sprouting of soybean on the chemical composition and quality of soymilk and tofu.