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- Q61478617 description "im Juni 2018 veröffentlichter wissenschaftlicher Artikel" @default.
- Q61478617 description "wetenschappelijk artikel" @default.
- Q61478617 description "наукова стаття, опублікована в червні 2018" @default.
- Q61478617 name "Chemical and nutritional properties of white bread leavened by lactic acid bacteria" @default.
- Q61478617 name "Chemical and nutritional properties of white bread leavened by lactic acid bacteria" @default.
- Q61478617 type Item @default.
- Q61478617 label "Chemical and nutritional properties of white bread leavened by lactic acid bacteria" @default.
- Q61478617 label "Chemical and nutritional properties of white bread leavened by lactic acid bacteria" @default.
- Q61478617 prefLabel "Chemical and nutritional properties of white bread leavened by lactic acid bacteria" @default.
- Q61478617 prefLabel "Chemical and nutritional properties of white bread leavened by lactic acid bacteria" @default.
- Q61478617 P1433 Q61478617-D1F84F5D-A124-4C1A-9EA7-7DB1FB654665 @default.
- Q61478617 P1476 Q61478617-6AD28C79-E954-4856-A4CC-CBE6692E3B87 @default.
- Q61478617 P2093 Q61478617-0D8D26F0-BC28-4A12-833A-5DDD37E81001 @default.
- Q61478617 P2093 Q61478617-115E3BC8-D79B-4260-9798-DFCD53D1499F @default.
- Q61478617 P2093 Q61478617-15B51753-D867-4EB1-87A8-41B283696066 @default.
- Q61478617 P2093 Q61478617-1DEF10B6-CCB6-427F-A5E5-57C0C3F70158 @default.
- Q61478617 P2093 Q61478617-2CE80D32-A9BA-4799-B140-CD166F0143B0 @default.
- Q61478617 P2093 Q61478617-3A29B784-2A38-4704-BA63-86CC0131EFEF @default.
- Q61478617 P2093 Q61478617-6D5424C6-EAB8-46E7-BF01-5B57A59EC1C5 @default.
- Q61478617 P2093 Q61478617-B395A3A6-E03D-4CFA-8AA9-3515FD47CC2C @default.
- Q61478617 P2093 Q61478617-FAE22D39-8064-4714-8713-97DF67B0D898 @default.
- Q61478617 P304 Q61478617-B52DCDCA-4523-44F8-A65C-4C9FB482277C @default.
- Q61478617 P31 Q61478617-BA907E4D-303E-4C53-93A2-680ED9CA8B7C @default.
- Q61478617 P356 Q61478617-60165146-15A4-4CD0-B681-F1B0DC1DE7FD @default.
- Q61478617 P478 Q61478617-7CB3ADB3-E4B2-46BE-8C79-C88D87140C07 @default.
- Q61478617 P577 Q61478617-90DF0D50-87C2-4711-A64A-B5C05E84E1DA @default.
- Q61478617 P921 Q61478617-1ADD4DE7-5F42-4FD4-B6D5-5E84E38ED53B @default.
- Q61478617 P356 J.JFF.2018.04.030 @default.
- Q61478617 P1433 Q15817007 @default.
- Q61478617 P1476 "Chemical and nutritional properties of white bread leavened by lactic acid bacteria" @default.
- Q61478617 P2093 "Anita Ferraretto" @default.
- Q61478617 P2093 "Gaetano Cardone" @default.
- Q61478617 P2093 "Giovanni Lombardi" @default.
- Q61478617 P2093 "Ivano De Noni" @default.
- Q61478617 P2093 "Maria Cristina Casiraghi" @default.
- Q61478617 P2093 "Michela Bottani" @default.
- Q61478617 P2093 "Milena Brasca" @default.
- Q61478617 P2093 "Stefano Cattaneo" @default.
- Q61478617 P2093 "Tiziana Silvetti" @default.
- Q61478617 P304 "330-338" @default.
- Q61478617 P31 Q13442814 @default.
- Q61478617 P356 "10.1016/J.JFF.2018.04.030" @default.
- Q61478617 P478 "45" @default.
- Q61478617 P577 "2018-06-01T00:00:00Z" @default.
- Q61478617 P921 Q13360072 @default.