Matches in Wikidata for { <http://www.wikidata.org/entity/Q63283903> ?p ?o ?g. }
Showing items 1 to 44 of
44
with 100 items per page.
- Q63283903 description "article scientifique publié en janvier 2003" @default.
- Q63283903 description "article" @default.
- Q63283903 description "im Januar 2003 veröffentlichter wissenschaftlicher Artikel" @default.
- Q63283903 description "wetenschappelijk artikel" @default.
- Q63283903 description "наукова стаття, опублікована в січні 2003" @default.
- Q63283903 description "հոդված" @default.
- Q63283903 name "Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition" @default.
- Q63283903 name "Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition" @default.
- Q63283903 type Item @default.
- Q63283903 label "Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition" @default.
- Q63283903 label "Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition" @default.
- Q63283903 prefLabel "Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition" @default.
- Q63283903 prefLabel "Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition" @default.
- Q63283903 P1433 Q63283903-5D7EEFD7-48B0-45D4-A0D7-3EC72840629C @default.
- Q63283903 P1476 Q63283903-DE407F91-CA99-442F-8663-436FFFC8EC13 @default.
- Q63283903 P2093 Q63283903-1232E6EF-F163-4311-AEF6-4ED6FC912C58 @default.
- Q63283903 P2093 Q63283903-6D230801-3F00-461F-B51D-4845F3612762 @default.
- Q63283903 P2093 Q63283903-CB38DE13-6F1D-4D32-89C4-3FFB4ECD3FA5 @default.
- Q63283903 P2093 Q63283903-CC2AA0B4-D5BB-4305-B131-CB51DEAB3C5A @default.
- Q63283903 P2888 Q63283903-815E53A2-98F7-4E55-9751-6D5D93F1088C @default.
- Q63283903 P304 Q63283903-2D5B5749-C28B-4407-A779-C16439B33B91 @default.
- Q63283903 P31 Q63283903-30E60F2D-4F4A-4F3E-96D7-A124C2B98FE2 @default.
- Q63283903 P356 Q63283903-9361869C-39F9-47B5-9331-FD1D530DE993 @default.
- Q63283903 P433 Q63283903-1EC30528-FCF5-4CE3-B422-2362E64F8375 @default.
- Q63283903 P478 Q63283903-CC298AC9-F695-4F59-AA2C-D872115DDB03 @default.
- Q63283903 P50 Q63283903-7BC4A9D0-04C0-44EF-ABB5-A3BD401BCDCB @default.
- Q63283903 P577 Q63283903-71415144-7E1D-409D-9C10-155578323BEB @default.
- Q63283903 P6179 Q63283903-674A44EA-FAF9-4A3D-A16D-FC9CC72E712C @default.
- Q63283903 P356 S00217-002-0617-8 @default.
- Q63283903 P1433 Q186703 @default.
- Q63283903 P1476 "Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition" @default.
- Q63283903 P2093 "Concepcion Vidal-Valverde" @default.
- Q63283903 P2093 "Jadwiga Sadowska" @default.
- Q63283903 P2093 "Juana Frias" @default.
- Q63283903 P2093 "Józef Fornal" @default.
- Q63283903 P2888 s00217-002-0617-8 @default.
- Q63283903 P304 "46-50" @default.
- Q63283903 P31 Q13442814 @default.
- Q63283903 P356 "10.1007/S00217-002-0617-8" @default.
- Q63283903 P433 "1" @default.
- Q63283903 P478 "216" @default.
- Q63283903 P50 Q57970343 @default.
- Q63283903 P577 "2003-01-01T00:00:00Z" @default.
- Q63283903 P6179 "1035032439" @default.