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1
Q58559979-CA5EAF2A-1EEC-4623-B11C-3C6BD9928EAD
Q58559979-CA5EAF2A-1EEC-4623-B11C-3C6BD9928EAD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58559979-CA5EAF2A-1EEC-4623-B11C-3C6BD9928EAD
Modifications of nutritional, structural, and sensory characteristics of non-dairy soy cheese analogs to improve their quality attributes
P577
Q58559979-CA5EAF2A-1EEC-4623-B11C-3C6BD9928EAD
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58559979-CA5EAF2A-1EEC-4623-B11C-3C6BD9928EAD
rank
NormalRank
type
BestRank
Statement
P577
2018-11-01T00:00:00Z
http://www.w3.org/2001/XMLSchema#dateTime
P577
43083b7c77069b1ef66fd8f83eb64c1e