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- Q57434906 description "article by Xin Yang & E. Allen Foegeding published October 2011 in Food Hydrocolloids" @default.
- Q57434906 description "article scientifique publié en 2011" @default.
- Q57434906 description "im Oktober 2011 veröffentlichter wissenschaftlicher Artikel" @default.
- Q57434906 description "wetenschappelijk artikel" @default.
- Q57434906 description "наукова стаття, опублікована в жовтні 2011" @default.
- Q57434906 name "The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties" @default.
- Q57434906 name "The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties" @default.
- Q57434906 type Item @default.
- Q57434906 label "The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties" @default.
- Q57434906 label "The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties" @default.
- Q57434906 prefLabel "The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties" @default.
- Q57434906 prefLabel "The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties" @default.
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- Q57434906 P2093 Q57434906-1DBDB1AA-C261-41C1-A8D1-725FF03D7F34 @default.
- Q57434906 P2093 Q57434906-F15AC283-FD5A-4BBC-A7B9-237891E5718F @default.
- Q57434906 P304 Q57434906-BC2BCCEC-F082-4B95-A2AB-662F9265BAE0 @default.
- Q57434906 P31 Q57434906-5D30FFCC-F563-4B64-9754-F966F527D262 @default.
- Q57434906 P356 Q57434906-60D6FBAC-B45B-4881-B99C-2AACE63686E3 @default.
- Q57434906 P433 Q57434906-95C7B334-7194-4AEC-B8E6-1B13763EE844 @default.
- Q57434906 P478 Q57434906-F208B53B-91C2-4C40-B713-4CF807D06065 @default.
- Q57434906 P577 Q57434906-5F69B00A-1D05-4C1E-A064-B9BBBA4E6BB0 @default.
- Q57434906 P921 Q57434906-773D875C-CB90-4326-B1FD-8AEE80C8D635 @default.
- Q57434906 P356 J.FOODHYD.2011.03.008 @default.
- Q57434906 P1433 Q3076433 @default.
- Q57434906 P1476 "The stability and physical properties of egg white and whey protein foams explained based on microstructure and interfacial properties" @default.
- Q57434906 P2093 "E. Allen Foegeding" @default.
- Q57434906 P2093 "Xin Yang" @default.
- Q57434906 P304 "1687-1701" @default.
- Q57434906 P31 Q13442814 @default.
- Q57434906 P356 "10.1016/J.FOODHYD.2011.03.008" @default.
- Q57434906 P433 "7" @default.
- Q57434906 P478 "25" @default.
- Q57434906 P577 "2011-10-01T00:00:00Z" @default.
- Q57434906 P921 Q1498213 @default.