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- Q59590917 description "artículu científicu espublizáu en setiembre de 2018" @default.
- Q59590917 description "im September 2018 veröffentlichter wissenschaftlicher Artikel" @default.
- Q59590917 description "scientific article published on 26 September 2018" @default.
- Q59590917 description "wetenschappelijk artikel" @default.
- Q59590917 description "наукова стаття, опублікована в грудні 2018" @default.
- Q59590917 name "Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel" @default.
- Q59590917 name "Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel" @default.
- Q59590917 type Item @default.
- Q59590917 label "Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel" @default.
- Q59590917 label "Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel" @default.
- Q59590917 prefLabel "Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel" @default.
- Q59590917 prefLabel "Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel" @default.
- Q59590917 P1433 Q59590917-0C776DE8-4C71-4855-A835-A9B75D8F72AF @default.
- Q59590917 P1476 Q59590917-22CC1911-5AEF-47B2-BE42-4ECD98CD1067 @default.
- Q59590917 P2093 Q59590917-7052877A-D8FC-4845-8B6F-9C41BCDAAB73 @default.
- Q59590917 P2093 Q59590917-94E727D1-C6D7-42CB-975D-E07F7CB8D539 @default.
- Q59590917 P2093 Q59590917-C04DC396-FEF3-438E-9F68-A25B7ACFA8AB @default.
- Q59590917 P304 Q59590917-EDF96216-0A35-4DBF-B54C-52FF7D1A590B @default.
- Q59590917 P31 Q59590917-DFC820F7-4F80-4EF6-86C2-E3A0EDE423A7 @default.
- Q59590917 P356 Q59590917-3912262D-44DC-471C-A7FA-0AED3E13E608 @default.
- Q59590917 P433 Q59590917-60CEA1CA-3848-432B-87E4-41B569AF49F3 @default.
- Q59590917 P478 Q59590917-05966101-0552-48C3-89F6-B10722018B7C @default.
- Q59590917 P50 Q59590917-B9CDD072-C6E5-4D32-B5C8-9EEE3FD4D0F5 @default.
- Q59590917 P577 Q59590917-05D65F0D-DE55-432A-B70A-E43513BD59BA @default.
- Q59590917 P698 Q59590917-E5F222C3-96BA-467D-9037-FDC42042813C @default.
- Q59590917 P921 Q59590917-5AF3D84C-5D04-42E1-91FE-ACB643E8C821 @default.
- Q59590917 P921 Q59590917-72B748B9-3645-42CC-996A-807DAC707FC4 @default.
- Q59590917 P921 Q59590917-865B62BC-4042-460F-82D5-CD17531CE667 @default.
- Q59590917 P356 J.IJBIOMAC.2018.09.172 @default.
- Q59590917 P698 30267819 @default.
- Q59590917 P1433 Q6051322 @default.
- Q59590917 P1476 "Effects of sucrose, isomalt and maltodextrin on microstructural, thermal, pasting and textural properties of wheat and cassava starch gel" @default.
- Q59590917 P2093 "Elahe Abedi" @default.
- Q59590917 P2093 "Kiana Pourmohammadi" @default.
- Q59590917 P2093 "Seyed Mohammad Bagher Hashemi" @default.
- Q59590917 P304 "1935-1943" @default.
- Q59590917 P31 Q13442814 @default.
- Q59590917 P356 "10.1016/J.IJBIOMAC.2018.09.172" @default.
- Q59590917 P433 "Pt B" @default.
- Q59590917 P478 "120" @default.
- Q59590917 P50 Q44220493 @default.
- Q59590917 P577 "2018-09-26T00:00:00Z" @default.
- Q59590917 P698 "30267819" @default.
- Q59590917 P921 Q1498213 @default.
- Q59590917 P921 Q15645384 @default.
- Q59590917 P921 Q7202 @default.