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- Q63283755 description "im März 2013 veröffentlichter wissenschaftlicher Artikel" @default.
- Q63283755 description "wetenschappelijk artikel" @default.
- Q63283755 description "наукова стаття, опублікована в березні 2013" @default.
- Q63283755 name "Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates" @default.
- Q63283755 name "Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates" @default.
- Q63283755 type Item @default.
- Q63283755 label "Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates" @default.
- Q63283755 label "Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates" @default.
- Q63283755 prefLabel "Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates" @default.
- Q63283755 prefLabel "Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates" @default.
- Q63283755 P1433 Q63283755-2E26F89D-726D-4212-966D-DE3596CCABB9 @default.
- Q63283755 P1476 Q63283755-3BF8C1C4-1E8C-4248-8F38-3114CE3B727A @default.
- Q63283755 P2093 Q63283755-44587DA7-946F-46F3-BF06-46DB63687961 @default.
- Q63283755 P2093 Q63283755-72D9DCC8-2C64-4DD5-95CC-FEAD83155545 @default.
- Q63283755 P2093 Q63283755-AC67FA87-48C4-418F-AD6B-BC5B83DD838C @default.
- Q63283755 P2093 Q63283755-C73A8774-5556-4243-8F9F-F5A7655C7693 @default.
- Q63283755 P2093 Q63283755-FE8EE9E8-6BED-431C-A0B5-0F99E9FB9AA6 @default.
- Q63283755 P304 Q63283755-565D87A0-6EF2-4694-A835-B8D2AB601CE8 @default.
- Q63283755 P31 Q63283755-7451992D-8333-4782-9C82-3BC96450FEB1 @default.
- Q63283755 P356 Q63283755-71484190-1438-47F1-9B5B-422EAFC556C8 @default.
- Q63283755 P433 Q63283755-F6DD2A00-2DC4-4590-8E5D-B62AD2FD5DF1 @default.
- Q63283755 P478 Q63283755-A616593D-76D1-4980-855F-C10BDB68996A @default.
- Q63283755 P577 Q63283755-0E3A1A90-B807-4228-AAA2-BE4416248AD3 @default.
- Q63283755 P356 V10222-012-0067-3 @default.
- Q63283755 P1433 Q15755163 @default.
- Q63283755 P1476 "Protein Quality of Traditional Rye Breads and Ginger Cakes as Affected by the Incorporation of Flour with Different Extraction Rates" @default.
- Q63283755 P2093 "Concepcion Vidal-Casero" @default.
- Q63283755 P2093 "Cristina Martinez-Villaluenga" @default.
- Q63283755 P2093 "Elena Penas" @default.
- Q63283755 P2093 "Henryk Zielinski" @default.
- Q63283755 P2093 "Juana Frias" @default.
- Q63283755 P304 "5-10" @default.
- Q63283755 P31 Q13442814 @default.
- Q63283755 P356 "10.2478/V10222-012-0067-3" @default.
- Q63283755 P433 "1" @default.
- Q63283755 P478 "63" @default.
- Q63283755 P577 "2013-03-31T00:00:00Z" @default.