Matches in Wikidata for { <http://www.wikidata.org/entity/Q58414006> ?p ?o ?g. }
Showing items 1 to 38 of
38
with 100 items per page.
- Q58414006 description "article" @default.
- Q58414006 description "artículu científicu" @default.
- Q58414006 description "im Juni 2008 veröffentlichter wissenschaftlicher Artikel" @default.
- Q58414006 description "wetenschappelijk artikel" @default.
- Q58414006 description "наукова стаття, опублікована в червні 2008" @default.
- Q58414006 name "Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid" @default.
- Q58414006 name "Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid" @default.
- Q58414006 name "Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid" @default.
- Q58414006 type Item @default.
- Q58414006 label "Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid" @default.
- Q58414006 label "Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid" @default.
- Q58414006 label "Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid" @default.
- Q58414006 prefLabel "Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid" @default.
- Q58414006 prefLabel "Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid" @default.
- Q58414006 prefLabel "Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid" @default.
- Q58414006 P1433 Q58414006-B8BD2E98-FAE2-4CCE-9866-A5351E3587E9 @default.
- Q58414006 P1476 Q58414006-1BB268E0-8B97-472A-A5FA-9C7F40879665 @default.
- Q58414006 P2093 Q58414006-33402432-95BB-4FB5-A968-759F4FE60234 @default.
- Q58414006 P2093 Q58414006-AAFB8DE3-4838-4F1C-986C-4DCC532E4379 @default.
- Q58414006 P304 Q58414006-5875CED4-3D3C-4870-B16D-27C92C57CE79 @default.
- Q58414006 P31 Q58414006-D4A2DE8A-9114-436A-8C4E-848B3B09C2E9 @default.
- Q58414006 P356 Q58414006-5EDC8F9D-6C82-42E5-AA45-45FBE52AD9C7 @default.
- Q58414006 P433 Q58414006-84EEBA67-09F9-4078-87A3-EFFCF504826F @default.
- Q58414006 P478 Q58414006-15E2A7A9-A32C-42DE-B442-EA40EAE8CBA9 @default.
- Q58414006 P50 Q58414006-50B28358-B0E4-4275-8F74-E07F78327490 @default.
- Q58414006 P577 Q58414006-3C60FCAC-F49C-43C1-AB61-08A178B2D157 @default.
- Q58414006 P356 J.FOODHYD.2007.01.017 @default.
- Q58414006 P1433 Q3076433 @default.
- Q58414006 P1476 "Development of a model whipped cream: Effects of emulsion droplet liquid/solid character and added hydrocolloid" @default.
- Q58414006 P2093 "Brent S. Murray" @default.
- Q58414006 P2093 "Kirsty E. Allen" @default.
- Q58414006 P304 "690-699" @default.
- Q58414006 P31 Q13442814 @default.
- Q58414006 P356 "10.1016/J.FOODHYD.2007.01.017" @default.
- Q58414006 P433 "4" @default.
- Q58414006 P478 "22" @default.
- Q58414006 P50 Q42763969 @default.
- Q58414006 P577 "2008-06-01T00:00:00Z" @default.