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- Q58822552 description "artículu científicu" @default.
- Q58822552 description "im Februar 2011 veröffentlichter wissenschaftlicher Artikel" @default.
- Q58822552 description "wetenschappelijk artikel" @default.
- Q58822552 description "наукова стаття, опублікована в лютому 2011" @default.
- Q58822552 name "Rheological study of layer cake batters made with soybean protein isolate and different starch sources" @default.
- Q58822552 name "Rheological study of layer cake batters made with soybean protein isolate and different starch sources" @default.
- Q58822552 type Item @default.
- Q58822552 label "Rheological study of layer cake batters made with soybean protein isolate and different starch sources" @default.
- Q58822552 label "Rheological study of layer cake batters made with soybean protein isolate and different starch sources" @default.
- Q58822552 prefLabel "Rheological study of layer cake batters made with soybean protein isolate and different starch sources" @default.
- Q58822552 prefLabel "Rheological study of layer cake batters made with soybean protein isolate and different starch sources" @default.
- Q58822552 P1433 Q58822552-7965330D-4E5D-4B80-B186-BBBCBD7CAED9 @default.
- Q58822552 P1476 Q58822552-C3569AAF-6C4A-4C47-BDD4-12915CB878C8 @default.
- Q58822552 P2093 Q58822552-144CFECF-7229-43D4-A742-0AF6F294DD2C @default.
- Q58822552 P2093 Q58822552-43333A47-4A2F-416B-A2E5-A94052C32E44 @default.
- Q58822552 P2093 Q58822552-8FF953B8-7210-4952-B65D-2DE849381E9B @default.
- Q58822552 P2093 Q58822552-93E07315-6DFC-4C4C-8F86-1F677A2BCFBB @default.
- Q58822552 P2093 Q58822552-B2E8B34B-2371-4A04-B6A8-BE5320B3765C @default.
- Q58822552 P304 Q58822552-537D9BC0-634C-4F1D-8F28-B68FFA0E67AA @default.
- Q58822552 P31 Q58822552-C8F96733-C6AD-4357-AF2E-10E16FCCB617 @default.
- Q58822552 P356 Q58822552-42AE71E0-57CE-4741-80BE-095083FDA5BE @default.
- Q58822552 P433 Q58822552-A1CF10B7-A11F-4408-93B6-F640E1085BB7 @default.
- Q58822552 P478 Q58822552-6F9ACAB9-FC03-4240-BE85-A39098CA42D6 @default.
- Q58822552 P577 Q58822552-565275D8-22DD-4D4B-9D08-1980A509B406 @default.
- Q58822552 P921 Q58822552-F8E396FB-23D6-41F0-91A4-FB2B64609C39 @default.
- Q58822552 P356 J.JFOODENG.2010.09.001 @default.
- Q58822552 P1433 Q15752496 @default.
- Q58822552 P1476 "Rheological study of layer cake batters made with soybean protein isolate and different starch sources" @default.
- Q58822552 P2093 "Bonastre Oliete" @default.
- Q58822552 P2093 "Felicidad Ronda" @default.
- Q58822552 P2093 "Manuel Gómez" @default.
- Q58822552 P2093 "Pedro A. Caballero" @default.
- Q58822552 P2093 "Valentín Pando" @default.
- Q58822552 P304 "272-277" @default.
- Q58822552 P31 Q13442814 @default.
- Q58822552 P356 "10.1016/J.JFOODENG.2010.09.001" @default.
- Q58822552 P433 "3" @default.
- Q58822552 P478 "102" @default.
- Q58822552 P577 "2011-02-01T00:00:00Z" @default.
- Q58822552 P921 Q271707 @default.