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- Q62645101 description "article published in 2007" @default.
- Q62645101 description "article scientifique publié en 2007" @default.
- Q62645101 description "im Dezember 2007 veröffentlichter wissenschaftlicher Artikel" @default.
- Q62645101 description "wetenschappelijk artikel" @default.
- Q62645101 description "наукова стаття, опублікована в грудні 2007" @default.
- Q62645101 description "հոդված հրատարակված 2007 թվականին" @default.
- Q62645101 name "Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking" @default.
- Q62645101 name "Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking" @default.
- Q62645101 type Item @default.
- Q62645101 label "Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking" @default.
- Q62645101 label "Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking" @default.
- Q62645101 prefLabel "Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking" @default.
- Q62645101 prefLabel "Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking" @default.
- Q62645101 P1433 Q62645101-2AD843E6-B9C4-4B0F-BB8B-E6A9366F77E2 @default.
- Q62645101 P1476 Q62645101-9329EEBB-E916-44CA-93F6-3D347CC89F5C @default.
- Q62645101 P2093 Q62645101-31929A46-D4FC-4E45-8719-4FBB2F21C49D @default.
- Q62645101 P2093 Q62645101-3EFC145B-71FF-4F76-97F9-6EEB8DC7A9DB @default.
- Q62645101 P2093 Q62645101-4F6959FA-12B6-4D44-BB44-F63D77204F2B @default.
- Q62645101 P2093 Q62645101-6DC0190E-FF6F-4F4A-8E5E-CB3CA28C603C @default.
- Q62645101 P2093 Q62645101-D6A64FBE-C11F-497F-A9BC-21D20AD5BEED @default.
- Q62645101 P304 Q62645101-63541C6F-3B58-4391-A716-60451043FFCB @default.
- Q62645101 P31 Q62645101-54338B7C-6A14-4C6A-BC10-7630D6337183 @default.
- Q62645101 P356 Q62645101-8CB09286-E662-4034-868A-833E18EA6086 @default.
- Q62645101 P433 Q62645101-1B17A021-B91C-4F7C-9B99-060BBF7EC490 @default.
- Q62645101 P478 Q62645101-C54F1394-3CD2-4C22-AE05-4A5E4BEB0C0D @default.
- Q62645101 P577 Q62645101-CDBE6D5C-7AB6-48B2-A728-7379993DF236 @default.
- Q62645101 P356 J.LWT.2007.01.010 @default.
- Q62645101 P1433 Q6511297 @default.
- Q62645101 P1476 "Effect of crust temperature and water content on acrylamide formation during baking of white bread: Steam and falling temperature baking" @default.
- Q62645101 P2093 "Claes-Göran Andersson" @default.
- Q62645101 P2093 "Hans Lingnert" @default.
- Q62645101 P2093 "Johan Rosén" @default.
- Q62645101 P2093 "Lilia Ahrné" @default.
- Q62645101 P2093 "Per Floberg" @default.
- Q62645101 P304 "1708-1715" @default.
- Q62645101 P31 Q13442814 @default.
- Q62645101 P356 "10.1016/J.LWT.2007.01.010" @default.
- Q62645101 P433 "10" @default.
- Q62645101 P478 "40" @default.
- Q62645101 P577 "2007-12-01T00:00:00Z" @default.