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- Q58665775 description "article scientifique publié en janvier 2011" @default.
- Q58665775 description "article" @default.
- Q58665775 description "im Jahr 2011 veröffentlichter wissenschaftlicher Artikel" @default.
- Q58665775 description "wetenschappelijk artikel" @default.
- Q58665775 description "наукова стаття, опублікована в січні 2011" @default.
- Q58665775 name "Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding" @default.
- Q58665775 name "Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding" @default.
- Q58665775 type Item @default.
- Q58665775 label "Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding" @default.
- Q58665775 label "Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding" @default.
- Q58665775 prefLabel "Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding" @default.
- Q58665775 prefLabel "Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding" @default.
- Q58665775 P1433 Q58665775-0A21F732-C7A0-4753-91E5-C25439DBD610 @default.
- Q58665775 P1476 Q58665775-369798DE-9E52-4E5A-9B79-466B190C3C66 @default.
- Q58665775 P2093 Q58665775-2341FBF9-0DE1-48EB-A8FD-174BB2E1A36D @default.
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- Q58665775 P2093 Q58665775-69E142CD-3EF6-4767-8CC6-57A25948294E @default.
- Q58665775 P2093 Q58665775-70801931-E76B-4846-9CD6-FBAB5D203545 @default.
- Q58665775 P2093 Q58665775-DC46ACF2-21B3-498C-B44A-54FABD28BDBB @default.
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- Q58665775 P304 Q58665775-8FDFCBD7-0801-4061-8035-70CE27A629EC @default.
- Q58665775 P31 Q58665775-A419532D-D363-4281-BD64-8E8E4460A53F @default.
- Q58665775 P356 Q58665775-A12E7B92-B00C-40E8-B10F-66731ED5733A @default.
- Q58665775 P433 Q58665775-5B1F45EF-8C07-4F61-99D7-F3A3FB09FAEE @default.
- Q58665775 P478 Q58665775-34478C08-5C89-40E8-8066-D745B9EF6A97 @default.
- Q58665775 P50 Q58665775-179D971B-47BA-499D-8A4C-F2494E2DC307 @default.
- Q58665775 P50 Q58665775-55335F38-E7A6-45D9-AA34-9E5F7AE993D7 @default.
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- Q58665775 P921 Q58665775-EB4CA2B7-29A4-481B-977E-5EC912D335CD @default.
- Q58665775 P356 J.JCS.2010.09.005 @default.
- Q58665775 P1433 Q15751442 @default.
- Q58665775 P1476 "Potential of dry fractionation of wheat bran for the development of food ingredients, part I: Influence of ultra-fine grinding" @default.
- Q58665775 P2093 "Abdelkrim Sadoudi" @default.
- Q58665775 P2093 "Anna-Maija Lampi" @default.
- Q58665775 P2093 "Marc Chaurand" @default.
- Q58665775 P2093 "Pekka Lehtinen" @default.
- Q58665775 P2093 "Vieno Piironen" @default.
- Q58665775 P2093 "Xavier Rouau" @default.
- Q58665775 P304 "1-8" @default.
- Q58665775 P31 Q13442814 @default.
- Q58665775 P356 "10.1016/J.JCS.2010.09.005" @default.
- Q58665775 P433 "1" @default.
- Q58665775 P478 "53" @default.
- Q58665775 P50 Q45911926 @default.
- Q58665775 P50 Q61775031 @default.
- Q58665775 P577 "2011-01-01T00:00:00Z" @default.
- Q58665775 P921 Q15645384 @default.