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- Q59047112 description "article scientifique publié en 2005" @default.
- Q59047112 description "im August 2005 veröffentlichter wissenschaftlicher Artikel" @default.
- Q59047112 description "wetenschappelijk artikel" @default.
- Q59047112 description "наукова стаття, опублікована в серпні 2005" @default.
- Q59047112 name "Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties" @default.
- Q59047112 name "Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties" @default.
- Q59047112 type Item @default.
- Q59047112 label "Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties" @default.
- Q59047112 label "Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties" @default.
- Q59047112 prefLabel "Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties" @default.
- Q59047112 prefLabel "Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties" @default.
- Q59047112 P1433 Q59047112-64E54EE6-7C41-4DD2-B99A-72537BAC5F94 @default.
- Q59047112 P1476 Q59047112-6F186CFF-6C44-4DC9-826B-7FD22F63E68D @default.
- Q59047112 P2093 Q59047112-149BB6E6-5AEB-456A-852C-3C86BDF517AE @default.
- Q59047112 P2093 Q59047112-253559D5-BD51-4980-8988-DAD8D321C14E @default.
- Q59047112 P2093 Q59047112-76AABCBC-A624-4A36-9D39-DBD69853ED47 @default.
- Q59047112 P2093 Q59047112-E7BC0F50-80D8-42F4-B722-BA5630ABE551 @default.
- Q59047112 P2888 Q59047112-C85EDC06-E5A0-43E2-AF9E-19B2403F6EB4 @default.
- Q59047112 P304 Q59047112-922CB200-F575-461B-91D2-53CDBAB0349E @default.
- Q59047112 P31 Q59047112-54027246-8024-4EC6-A750-28278DAC1A4B @default.
- Q59047112 P356 Q59047112-78C9FBD3-D061-4AF2-97A7-C754AAF51A9E @default.
- Q59047112 P433 Q59047112-52815C7C-2CD7-4EA8-B9AA-D83FF404EACB @default.
- Q59047112 P478 Q59047112-42B6C31D-3ABA-47EC-B8D6-5619B8A522FC @default.
- Q59047112 P577 Q59047112-B5C90DE7-C55F-44C2-8983-E4745B630C12 @default.
- Q59047112 P921 Q59047112-8D6A6AC6-7B21-44D6-A219-9D2592AE4BE5 @default.
- Q59047112 P921 Q59047112-CC97DE39-C471-47D7-AAA4-EA36F30DD9B7 @default.
- Q59047112 P356 S00217-005-0087-X @default.
- Q59047112 P1433 Q186703 @default.
- Q59047112 P1476 "Characteristics of bread making doughs: influence of sourdough fermentation on the fundamental rheological properties" @default.
- Q59047112 P2093 "Alessandro Angioloni" @default.
- Q59047112 P2093 "Gian Gaetano Pinnavaia" @default.
- Q59047112 P2093 "Marco Dalla Rosa" @default.
- Q59047112 P2093 "Santina Romani" @default.
- Q59047112 P2888 s00217-005-0087-x @default.
- Q59047112 P304 "54-57" @default.
- Q59047112 P31 Q13442814 @default.
- Q59047112 P356 "10.1007/S00217-005-0087-X" @default.
- Q59047112 P433 "1-2" @default.
- Q59047112 P478 "222" @default.
- Q59047112 P577 "2005-08-31T00:00:00Z" @default.
- Q59047112 P921 Q271707 @default.
- Q59047112 P921 Q904889 @default.