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- Q60341580 description "article scientifique publié en 2004" @default.
- Q60341580 description "im September 2004 veröffentlichter wissenschaftlicher Artikel" @default.
- Q60341580 description "wetenschappelijk artikel" @default.
- Q60341580 description "наукова стаття, опублікована у вересні 2004" @default.
- Q60341580 name "Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and Breads" @default.
- Q60341580 name "Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and Breads" @default.
- Q60341580 type Item @default.
- Q60341580 label "Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and Breads" @default.
- Q60341580 label "Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and Breads" @default.
- Q60341580 prefLabel "Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and Breads" @default.
- Q60341580 prefLabel "Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and Breads" @default.
- Q60341580 P1433 Q60341580-79859186-BCDF-4136-B2F2-443AE7CD1E48 @default.
- Q60341580 P1476 Q60341580-3B7485C4-E24B-48D1-9E7D-B415FAD7CF38 @default.
- Q60341580 P2093 Q60341580-23BD96FC-0ABC-46C7-8E19-DD8A196CC1C8 @default.
- Q60341580 P2093 Q60341580-DAFDFB3B-425B-4644-BF12-6D1F8DD72DD7 @default.
- Q60341580 P2093 Q60341580-F05391A6-4318-4623-B19F-0A217D093CE9 @default.
- Q60341580 P304 Q60341580-236B831B-8DF2-48C1-83D4-9FE14D30F405 @default.
- Q60341580 P31 Q60341580-5F40147E-B25E-4D2A-A617-1B32D28876DD @default.
- Q60341580 P356 Q60341580-86DE6CE5-0822-41E3-8D20-15E9436AE7F7 @default.
- Q60341580 P433 Q60341580-45165AA8-54DB-40D6-ADD0-5F2DC1173F33 @default.
- Q60341580 P478 Q60341580-779BEEB2-21D8-46D6-B6FB-1C299BC4D686 @default.
- Q60341580 P50 Q60341580-1EF43F7F-1F26-4FD8-8EF0-DF2C061F4A5E @default.
- Q60341580 P577 Q60341580-21CB2758-42FE-4F77-96D6-DA770D17AAE7 @default.
- Q60341580 P921 Q60341580-7CC79275-A48D-4838-8110-E57E69B491C1 @default.
- Q60341580 P356 CCHEM.2004.81.5.567 @default.
- Q60341580 P1433 Q15760388 @default.
- Q60341580 P1476 "Textural Comparisons of Gluten-Free and Wheat-Based Doughs, Batters, and Breads" @default.
- Q60341580 P2093 "Elke K. Arendt" @default.
- Q60341580 P2093 "Michelle M. Moore" @default.
- Q60341580 P2093 "Tilman J. Schober" @default.
- Q60341580 P304 "567-575" @default.
- Q60341580 P31 Q13442814 @default.
- Q60341580 P356 "10.1094/CCHEM.2004.81.5.567" @default.
- Q60341580 P433 "5" @default.
- Q60341580 P478 "81" @default.
- Q60341580 P50 Q56330918 @default.
- Q60341580 P577 "2004-09-01T00:00:00Z" @default.
- Q60341580 P921 Q15645384 @default.