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- Q56114797 description "article by Laura Alessandrini et al published 15 October 2010 in Journal of Food Science" @default.
- Q56114797 description "article scientifique publié en 2010" @default.
- Q56114797 description "im Oktober 2010 veröffentlichter wissenschaftlicher Artikel" @default.
- Q56114797 description "wetenschappelijk artikel" @default.
- Q56114797 description "наукова стаття, опублікована в жовтні 2010" @default.
- Q56114797 name "Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi)" @default.
- Q56114797 name "Physicochemical and Sensory Properties of Fresh Potato-Based Pasta" @default.
- Q56114797 type Item @default.
- Q56114797 label "Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi)" @default.
- Q56114797 label "Physicochemical and Sensory Properties of Fresh Potato-Based Pasta" @default.
- Q56114797 prefLabel "Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi)" @default.
- Q56114797 prefLabel "Physicochemical and Sensory Properties of Fresh Potato-Based Pasta" @default.
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- Q56114797 P356 J.1750-3841.2010.01842.X @default.
- Q56114797 P698 21535629 @default.
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- Q56114797 P1476 "Physicochemical and Sensory Properties of Fresh Potato-Based Pasta (Gnocchi)" @default.
- Q56114797 P2093 "Federica Balestra" @default.
- Q56114797 P2093 "Laura Alessandrini" @default.
- Q56114797 P2093 "Pietro Rocculi" @default.
- Q56114797 P2860 Q50197594 @default.
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- Q56114797 P356 "10.1111/J.1750-3841.2010.01842.X" @default.
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- Q56114797 P50 Q57016318 @default.
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- Q56114797 P577 "2010-10-15T00:00:00Z" @default.
- Q56114797 P698 "21535629" @default.