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- Q58050786 description "article scientifique publié en 2018" @default.
- Q58050786 description "im August 2018 veröffentlichter wissenschaftlicher Artikel" @default.
- Q58050786 description "wetenschappelijk artikel" @default.
- Q58050786 description "наукова стаття, опублікована в серпні 2018" @default.
- Q58050786 name "Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity" @default.
- Q58050786 name "Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity" @default.
- Q58050786 type Item @default.
- Q58050786 label "Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity" @default.
- Q58050786 label "Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity" @default.
- Q58050786 prefLabel "Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity" @default.
- Q58050786 prefLabel "Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity" @default.
- Q58050786 P1433 Q58050786-B0EB72BB-D908-463D-9B52-7E4D5949B0B4 @default.
- Q58050786 P1476 Q58050786-2F1579FA-6ECC-4C68-BF62-D189E675282B @default.
- Q58050786 P2093 Q58050786-3EE369E3-5003-4B3D-9D26-817AE42E426A @default.
- Q58050786 P2093 Q58050786-8593E380-F539-409C-B4E6-EA6EF2BD4407 @default.
- Q58050786 P2093 Q58050786-BF0610F3-353F-457A-A561-516639FD9DF2 @default.
- Q58050786 P2093 Q58050786-EE0B444A-5A2A-4CB2-914D-445CD5C9B147 @default.
- Q58050786 P304 Q58050786-19C9F13C-FE33-449B-8FA6-CEA310778D3B @default.
- Q58050786 P31 Q58050786-11913622-8E21-46F2-A2E1-9685D98D1133 @default.
- Q58050786 P356 Q58050786-67E9ABFC-CC01-4A3D-8595-F904651ABE06 @default.
- Q58050786 P478 Q58050786-EE87F66F-1E2D-4CD0-B25C-96443DF281CB @default.
- Q58050786 P50 Q58050786-609E46BB-DEB2-4995-9476-2F31ED4CC108 @default.
- Q58050786 P50 Q58050786-71C96AF4-AD82-4290-BB94-F857924F6340 @default.
- Q58050786 P50 Q58050786-906C70C1-02B7-4B93-9AFD-33D788C53740 @default.
- Q58050786 P577 Q58050786-C12F5B2B-05C0-422F-892F-0B06F6AC9CDD @default.
- Q58050786 P921 Q58050786-5EEB6DB4-3E82-4C35-B814-602D57FEDB36 @default.
- Q58050786 P921 Q58050786-8663C764-17A5-4349-9894-764A5EF58132 @default.
- Q58050786 P356 J.FOODHYD.2018.03.005 @default.
- Q58050786 P1433 Q3076433 @default.
- Q58050786 P1476 "Process-induced water-soluble biopolymers from broccoli and tomato purées: Their molecular structure in relation to their emulsion stabilizing capacity" @default.
- Q58050786 P2093 "Alex Palomo" @default.
- Q58050786 P2093 "Fei Xu" @default.
- Q58050786 P2093 "Jihan Santanina J. Santiago" @default.
- Q58050786 P2093 "Laura Salvia-Trujillo" @default.
- Q58050786 P304 "312-327" @default.
- Q58050786 P31 Q13442814 @default.
- Q58050786 P356 "10.1016/J.FOODHYD.2018.03.005" @default.
- Q58050786 P478 "81" @default.
- Q58050786 P50 Q21253999 @default.
- Q58050786 P50 Q57422397 @default.
- Q58050786 P50 Q59539631 @default.
- Q58050786 P577 "2018-08-01T00:00:00Z" @default.
- Q58050786 P921 Q422649 @default.
- Q58050786 P921 Q909510 @default.