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- 01HAVBVG1HZ017RNP06JRJMHWS classification C3.
- 01HAVBVG1HZ017RNP06JRJMHWS date "2023".
- 01HAVBVG1HZ017RNP06JRJMHWS language "eng".
- 01HAVBVG1HZ017RNP06JRJMHWS type conference.
- 01HAVBVG1HZ017RNP06JRJMHWS hasPart 01HXXK8M3G02V2S39NR453ACVC.pdf.
- 01HAVBVG1HZ017RNP06JRJMHWS subject "Agriculture and Food Sciences".
- 01HAVBVG1HZ017RNP06JRJMHWS presentedAt urn:uuid:8ac9adaa-ce69-4ad9-ad55-cefb58300ecc.
- 01HAVBVG1HZ017RNP06JRJMHWS author 54f61a8c-14de-11ec-a402-d7965d024774.
- 01HAVBVG1HZ017RNP06JRJMHWS author 7CD908F2-573E-11E5-8A32-A532B5D1D7B1.
- 01HAVBVG1HZ017RNP06JRJMHWS author F43AEF24-F0ED-11E1-A9DE-61C894A0A6B4.
- 01HAVBVG1HZ017RNP06JRJMHWS author urn:uuid:119e8e58-d27d-4640-a69e-396690450e94.
- 01HAVBVG1HZ017RNP06JRJMHWS dateCreated "2023-09-21T07:56:43Z".
- 01HAVBVG1HZ017RNP06JRJMHWS dateModified "2024-10-29T18:53:15Z".
- 01HAVBVG1HZ017RNP06JRJMHWS name "Textural and functional properties of plant-based cheese alternatives".
- 01HAVBVG1HZ017RNP06JRJMHWS pagination urn:uuid:4aadfefd-85d0-4f17-ac9c-b5c17d3d3a9c.
- 01HAVBVG1HZ017RNP06JRJMHWS publisher urn:uuid:12c7442b-e177-40b0-8567-16f7f1c4fcb1.
- 01HAVBVG1HZ017RNP06JRJMHWS sameAs LU-01HAVBVG1HZ017RNP06JRJMHWS.
- 01HAVBVG1HZ017RNP06JRJMHWS sourceOrganization urn:uuid:34e1d48c-1356-425f-9c9e-67eabb834640.
- 01HAVBVG1HZ017RNP06JRJMHWS type C3.