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- Q59310078 description "article scientifique publié en 2011" @default.
- Q59310078 description "im April 2011 veröffentlichter wissenschaftlicher Artikel" @default.
- Q59310078 description "wetenschappelijk artikel" @default.
- Q59310078 description "наукова стаття, опублікована у квітні 2011" @default.
- Q59310078 name "Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder" @default.
- Q59310078 name "Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder" @default.
- Q59310078 type Item @default.
- Q59310078 label "Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder" @default.
- Q59310078 label "Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder" @default.
- Q59310078 prefLabel "Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder" @default.
- Q59310078 prefLabel "Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder" @default.
- Q59310078 P1433 Q59310078-691EE2E5-610D-4958-A671-76CA5C129565 @default.
- Q59310078 P1476 Q59310078-0F1F0EBC-A118-40FB-BEC8-551872187636 @default.
- Q59310078 P2093 Q59310078-3FF50B1A-C7F7-43D8-92B3-4EE5D055FCAD @default.
- Q59310078 P2093 Q59310078-C48BC737-BCAE-4F53-893B-1DFEDEAC4A38 @default.
- Q59310078 P2093 Q59310078-F39881C6-A7BF-4C69-B3D7-42D8794617FB @default.
- Q59310078 P304 Q59310078-2A451E51-E98E-4DCB-B59D-FC7586028454 @default.
- Q59310078 P31 Q59310078-788F954F-FE81-40F0-9E76-AD26B1208788 @default.
- Q59310078 P356 Q59310078-BF4B4BC2-84ED-4F25-881B-FB13BE493330 @default.
- Q59310078 P433 Q59310078-86D7464C-31F8-4B93-A6D4-837B8B418B21 @default.
- Q59310078 P478 Q59310078-E4EAF175-A458-4040-8AFB-111ED6A8237F @default.
- Q59310078 P50 Q59310078-BCE7100F-8978-4B11-97A0-934FAB708857 @default.
- Q59310078 P577 Q59310078-F06ED7C6-863C-4211-86E6-1807288401A5 @default.
- Q59310078 P921 Q59310078-0CEAE721-EB20-4F3C-9EF2-4FFF5F918BC2 @default.
- Q59310078 P921 Q59310078-F3C88656-2D7E-49A5-A36D-75E12853B177 @default.
- Q59310078 P356 J.LWT.2010.10.017 @default.
- Q59310078 P1433 Q6511297 @default.
- Q59310078 P1476 "Evaluation of antioxidant, rheological and sensorial properties of wheat flour dough and bread containing ginger powder" @default.
- Q59310078 P2093 "Emiliano Cocci" @default.
- Q59310078 P2093 "Federica Balestra" @default.
- Q59310078 P2093 "GianGaetano Pinnavaia" @default.
- Q59310078 P304 "700-705" @default.
- Q59310078 P31 Q13442814 @default.
- Q59310078 P356 "10.1016/J.LWT.2010.10.017" @default.
- Q59310078 P433 "3" @default.
- Q59310078 P478 "44" @default.
- Q59310078 P50 Q57016318 @default.
- Q59310078 P577 "2011-04-01T00:00:00Z" @default.
- Q59310078 P921 Q15645384 @default.
- Q59310078 P921 Q271707 @default.