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- Q57654847 description "article scientifique publié en 2009" @default.
- Q57654847 description "im Februar 2009 veröffentlichter wissenschaftlicher Artikel" @default.
- Q57654847 description "wetenschappelijk artikel" @default.
- Q57654847 description "наукова стаття, опублікована в лютому 2009" @default.
- Q57654847 name "Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread" @default.
- Q57654847 name "Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread" @default.
- Q57654847 type Item @default.
- Q57654847 label "Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread" @default.
- Q57654847 label "Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread" @default.
- Q57654847 prefLabel "Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread" @default.
- Q57654847 prefLabel "Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread" @default.
- Q57654847 P1433 Q57654847-B0043B8C-6133-426B-8283-AB0C6C751DF9 @default.
- Q57654847 P1476 Q57654847-B3965BE7-9A93-4FF4-9D1B-0CB7ACCA066A @default.
- Q57654847 P2093 Q57654847-52A9F718-BFC9-4B71-B7F9-C5EA5AA4F38F @default.
- Q57654847 P2093 Q57654847-5C3A2E67-CF37-4D1F-AFD1-A8F8BA70ABD3 @default.
- Q57654847 P2093 Q57654847-67E4772F-3510-469E-9513-0D3B1CCF49F3 @default.
- Q57654847 P2093 Q57654847-85045956-A2F8-4BB3-9C12-E7640D585DD7 @default.
- Q57654847 P2093 Q57654847-C939ED08-2EEF-4B26-A77A-90C97D4A8E43 @default.
- Q57654847 P304 Q57654847-8E091ACC-8FA8-4712-8EDF-FA129D92DC6E @default.
- Q57654847 P31 Q57654847-9325A664-1BBE-4E3E-AF33-8A1D6CDDBEF1 @default.
- Q57654847 P356 Q57654847-CBDDFE16-7FCB-4C0B-BA3F-8E5704BCF357 @default.
- Q57654847 P433 Q57654847-1E763535-F1B0-4D1B-8FED-52DE08F5FF6E @default.
- Q57654847 P478 Q57654847-5104735C-C62C-4D72-B3A3-67E4802C2723 @default.
- Q57654847 P50 Q57654847-83790F3E-8766-4C52-B513-FF6EAAE8212F @default.
- Q57654847 P577 Q57654847-BB358086-07FF-4990-A18F-BA280F75E4A1 @default.
- Q57654847 P356 J.FOODCHEM.2008.05.099 @default.
- Q57654847 P1433 Q3007875 @default.
- Q57654847 P1476 "Interaction effects of fermentation time and added asparagine and glycine on acrylamide content in yeast-leavened bread" @default.
- Q57654847 P2093 "Afaf Kamal-Eldin" @default.
- Q57654847 P2093 "Arwa Mustafa" @default.
- Q57654847 P2093 "Johan Rosén" @default.
- Q57654847 P2093 "Martin Fink" @default.
- Q57654847 P2093 "Per Åman" @default.
- Q57654847 P304 "767-774" @default.
- Q57654847 P31 Q13442814 @default.
- Q57654847 P356 "10.1016/J.FOODCHEM.2008.05.099" @default.
- Q57654847 P433 "4" @default.
- Q57654847 P478 "112" @default.
- Q57654847 P50 Q53998057 @default.
- Q57654847 P577 "2009-02-15T00:00:00Z" @default.