http://rdf.ncbi.nlm.nih.gov/pubchem/reference/203732106

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Predicate Object
contentType Journal Article
endingPage 834
issn 2193-4134
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issueIdentifier 2
pageRange 827-834
publicationName Journal of Food Measurement and Characterization
startingPage 827
bibliographicCitation Qasem AAA, Alamri MS, Mohamed AA, Hussain S, Mahmood K, Ibraheem MA. Effect of okra gum on pasting and rheological properties of cake-batter. Journal of Food Measurement and Characterization. 2016 Dec 05;11(2):827–34. doi: 10.1007/s11694-016-9454-5.
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date 2016-12-05^^<http://www.w3.org/2001/XMLSchema#date>
identifier https://doi.org/10.1007/s11694-016-9454-5
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language English
source https://scigraph.springernature.com/
https://www.crossref.org/
title Effect of okra gum on pasting and rheological properties of cake-batter

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