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- Q60550777 description "article by Kéra Nyemb et al published March 2016 in Food Hydrocolloids" @default.
- Q60550777 description "im März 2016 veröffentlichter wissenschaftlicher Artikel" @default.
- Q60550777 description "wetenschappelijk artikel" @default.
- Q60550777 description "наукова стаття, опублікована в березні 2016" @default.
- Q60550777 name "The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated" @default.
- Q60550777 name "The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated" @default.
- Q60550777 type Item @default.
- Q60550777 label "The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated" @default.
- Q60550777 label "The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated" @default.
- Q60550777 prefLabel "The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated" @default.
- Q60550777 prefLabel "The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated" @default.
- Q60550777 P1433 Q60550777-02F82096-DB96-4BC6-82BA-C5A8142629D1 @default.
- Q60550777 P1476 Q60550777-F73BDE71-4B66-44B1-9718-E7F2A69784FC @default.
- Q60550777 P2093 Q60550777-04B892F9-3609-4B88-BFC0-DE110C7FED57 @default.
- Q60550777 P2093 Q60550777-18364C17-BF83-49EE-A4D2-3F4A89F79BBB @default.
- Q60550777 P2093 Q60550777-7B09784E-CBD7-4782-9B67-464DDFDB2E92 @default.
- Q60550777 P2093 Q60550777-94060789-0634-46E6-B999-1021855F415D @default.
- Q60550777 P2093 Q60550777-A594749D-3D1C-4728-BD8F-AF8A7CD192A7 @default.
- Q60550777 P2093 Q60550777-A61F822C-68A5-431A-A376-53AB4B857E43 @default.
- Q60550777 P2093 Q60550777-FB00C1A3-2EC0-456B-A810-4C0B71D18EE9 @default.
- Q60550777 P304 Q60550777-EA2B220D-F908-498E-96F2-4569978E7CF1 @default.
- Q60550777 P31 Q60550777-CC69DC95-40ED-4064-9786-375491A79C1F @default.
- Q60550777 P356 Q60550777-927B5AD3-AEFB-43C9-AA6A-8963514175EB @default.
- Q60550777 P478 Q60550777-303F9C38-88E0-47C3-8420-A0FC033C2E0E @default.
- Q60550777 P50 Q60550777-52911CB5-6DA4-462A-9300-0D4FF4D1E5A8 @default.
- Q60550777 P50 Q60550777-D6C834E9-9E7E-476F-8D9A-FFA3AE28C67F @default.
- Q60550777 P577 Q60550777-9F5DD435-1D6A-4D0A-A27E-BA969966D79C @default.
- Q60550777 P356 J.FOODHYD.2015.10.011 @default.
- Q60550777 P1433 Q3076433 @default.
- Q60550777 P1476 "The structural properties of egg white gels impact the extent of in vitro protein digestion and the nature of peptides generated" @default.
- Q60550777 P2093 "Chantal Cauty" @default.
- Q60550777 P2093 "Didier Dupont" @default.
- Q60550777 P2093 "Julien Jardin" @default.
- Q60550777 P2093 "Kéra Nyemb" @default.
- Q60550777 P2093 "Shane M. Rutherfurd" @default.
- Q60550777 P2093 "Stéphane Pézennec" @default.
- Q60550777 P2093 "Valérie Briard-Bion" @default.
- Q60550777 P304 "315-327" @default.
- Q60550777 P31 Q13442814 @default.
- Q60550777 P356 "10.1016/J.FOODHYD.2015.10.011" @default.
- Q60550777 P478 "54" @default.
- Q60550777 P50 Q115869941 @default.
- Q60550777 P50 Q89066333 @default.
- Q60550777 P577 "2016-03-01T00:00:00Z" @default.