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- Q56140673 description "article scientifique publié en 2009" @default.
- Q56140673 description "im Mai 2009 veröffentlichter wissenschaftlicher Artikel" @default.
- Q56140673 description "wetenschappelijk artikel" @default.
- Q56140673 description "наукова стаття, опублікована в травні 2009" @default.
- Q56140673 name "Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains" @default.
- Q56140673 name "Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains" @default.
- Q56140673 type Item @default.
- Q56140673 label "Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains" @default.
- Q56140673 label "Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains" @default.
- Q56140673 prefLabel "Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains" @default.
- Q56140673 prefLabel "Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains" @default.
- Q56140673 P1433 Q56140673-BE066C35-E88C-436C-AB13-1BF833DC1BB1 @default.
- Q56140673 P1476 Q56140673-AB3949C0-3B63-4ECF-B098-40FE17D1548E @default.
- Q56140673 P2093 Q56140673-0FBC318E-06F9-4A6B-B0D7-182753A9AF67 @default.
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- Q56140673 P2093 Q56140673-6B6424CC-BB66-46BB-93CD-04A4B588E684 @default.
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- Q56140673 P2093 Q56140673-BCB7249C-AA82-4205-AB51-E4051740BEDA @default.
- Q56140673 P2093 Q56140673-C3AF1057-8F6C-4C4C-B63F-A9D4A5297E68 @default.
- Q56140673 P2093 Q56140673-D9FA5C7B-4322-47D7-B4C8-65F0D93D9CB9 @default.
- Q56140673 P2860 Q56140673-AB8C3E9D-78ED-4FF2-A32B-9F2ED25B1FCF @default.
- Q56140673 P304 Q56140673-B68097FE-AB18-415E-8751-37BBE4A40D61 @default.
- Q56140673 P31 Q56140673-E7439B93-705A-4319-82E4-7AEE266EB3FF @default.
- Q56140673 P356 Q56140673-A675AF48-B09C-4D89-B383-0547403C82FA @default.
- Q56140673 P433 Q56140673-4B2A048C-96B3-4667-BCB1-BCB87D030831 @default.
- Q56140673 P478 Q56140673-A728A7FF-806D-4C83-B11F-A824B5F2EB93 @default.
- Q56140673 P577 Q56140673-B0533046-B102-4A91-B53D-9E38C9C18859 @default.
- Q56140673 P5875 Q56140673-1FC0BE24-01C0-4CE7-B4AA-DE543DC259CA @default.
- Q56140673 P921 Q56140673-6DA78EAC-335E-4E79-9D99-60E8A2F860B4 @default.
- Q56140673 P356 J.FOODHYD.2008.07.011 @default.
- Q56140673 P1433 Q3076433 @default.
- Q56140673 P1476 "Improved creaminess of low-fat yoghurt: The impact of amylomaltase-treated starch domains" @default.
- Q56140673 P2093 "Arjen Sein" @default.
- Q56140673 P2093 "Arno C. Alting" @default.
- Q56140673 P2093 "Fred van de Velde" @default.
- Q56140673 P2093 "Leo Mulleners" @default.
- Q56140673 P2093 "Marja W. Kanning" @default.
- Q56140673 P2093 "Maurits Burgering" @default.
- Q56140673 P2093 "Piet Buwalda" @default.
- Q56140673 P2860 Q114737597 @default.
- Q56140673 P304 "980-987" @default.
- Q56140673 P31 Q13442814 @default.
- Q56140673 P356 "10.1016/J.FOODHYD.2008.07.011" @default.
- Q56140673 P433 "3" @default.
- Q56140673 P478 "23" @default.
- Q56140673 P577 "2009-05-01T00:00:00Z" @default.
- Q56140673 P5875 "228503633" @default.
- Q56140673 P921 Q13317 @default.