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- Q58822537 description "article published in 2014" @default.
- Q58822537 description "article scientifique publié en 2014" @default.
- Q58822537 description "im Juni 2014 veröffentlichter wissenschaftlicher Artikel" @default.
- Q58822537 description "wetenschappelijk artikel" @default.
- Q58822537 description "наукова стаття, опублікована в червні 2014" @default.
- Q58822537 name "Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread" @default.
- Q58822537 name "Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread" @default.
- Q58822537 type Item @default.
- Q58822537 label "Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread" @default.
- Q58822537 label "Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread" @default.
- Q58822537 prefLabel "Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread" @default.
- Q58822537 prefLabel "Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread" @default.
- Q58822537 P1433 Q58822537-503B7EB9-FF7B-4932-AFA8-ABF9330E1556 @default.
- Q58822537 P1476 Q58822537-E3D16074-82AD-4BAD-8E35-5F8C35692D37 @default.
- Q58822537 P2093 Q58822537-74106878-9C72-4B56-ADA0-3DC446AC6A3F @default.
- Q58822537 P2093 Q58822537-AB9F6AF3-60F7-4B63-97E1-A14B42A055C8 @default.
- Q58822537 P2093 Q58822537-B718F516-E4F6-4FBC-A293-0B2843D037A3 @default.
- Q58822537 P2093 Q58822537-D74C34B1-6FF3-44E6-B41E-896DEB186FD4 @default.
- Q58822537 P304 Q58822537-153E00EB-E741-48E2-B286-59E9D5EA9091 @default.
- Q58822537 P31 Q58822537-9B34D18D-8A16-4BFD-9202-78B561FB3504 @default.
- Q58822537 P356 Q58822537-FC014B3D-033F-4E96-860A-3BAC3AF2D17A @default.
- Q58822537 P478 Q58822537-923CA060-3596-4BBE-A07F-87BE89ABEED4 @default.
- Q58822537 P577 Q58822537-D47141CD-BC68-4864-85EA-0B3C7BE6AD63 @default.
- Q58822537 P356 J.JFOODENG.2014.01.023 @default.
- Q58822537 P1433 Q15752496 @default.
- Q58822537 P1476 "Fermentation time and fiber effects on recrystallization of starch components and staling of bread from frozen part-baked bread" @default.
- Q58822537 P2093 "Felicidad Ronda" @default.
- Q58822537 P2093 "Joan Quilez" @default.
- Q58822537 P2093 "Valentín Pando" @default.
- Q58822537 P2093 "Yrjö H. Roos" @default.
- Q58822537 P304 "116-123" @default.
- Q58822537 P31 Q13442814 @default.
- Q58822537 P356 "10.1016/J.JFOODENG.2014.01.023" @default.
- Q58822537 P478 "131" @default.
- Q58822537 P577 "2014-06-01T00:00:00Z" @default.