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- Q89731072 description "artículu científicu espublizáu en febreru de 2020" @default.
- Q89731072 description "scientific article published on 04 February 2020" @default.
- Q89731072 description "wetenschappelijk artikel" @default.
- Q89731072 description "наукова стаття, опублікована 4 лютого 2020" @default.
- Q89731072 name "Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating" @default.
- Q89731072 name "Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating" @default.
- Q89731072 type Item @default.
- Q89731072 label "Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating" @default.
- Q89731072 label "Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating" @default.
- Q89731072 prefLabel "Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating" @default.
- Q89731072 prefLabel "Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating" @default.
- Q89731072 P1433 Q89731072-6AE72092-FC5A-4BC6-B895-BC8741A6B1DA @default.
- Q89731072 P1476 Q89731072-4EF88888-37F4-499A-A923-1E93C0D85AC7 @default.
- Q89731072 P2093 Q89731072-25DE062D-744C-44F4-8FDB-CD42F90BF93C @default.
- Q89731072 P2093 Q89731072-39C2B313-1FDD-4C11-8424-2921EF02C0FA @default.
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- Q89731072 P2093 Q89731072-EF542ED8-23DC-4DAF-9F4C-3F1329F4925C @default.
- Q89731072 P304 Q89731072-0C144C40-EDB7-4182-A0A2-A7EF18456DCC @default.
- Q89731072 P31 Q89731072-D340AF9F-8EF4-4EEC-B949-150DE381A9DF @default.
- Q89731072 P356 Q89731072-EC296DCA-FBB0-440D-AC60-117E7C282BC5 @default.
- Q89731072 P478 Q89731072-73F5B001-CE26-45AE-A3CE-4CFA52781065 @default.
- Q89731072 P50 Q89731072-2A185377-74C3-42F5-9514-D2825F0FE52F @default.
- Q89731072 P50 Q89731072-E8C4D2D7-7C44-4A2D-BDD5-90AF2B5F5355 @default.
- Q89731072 P577 Q89731072-6DB31F7B-041C-4465-B37D-D4559EB5BAA4 @default.
- Q89731072 P698 Q89731072-AEAE285A-BD13-4C45-9210-6B74FB0125D4 @default.
- Q89731072 P356 J.FOODCHEM.2020.126357 @default.
- Q89731072 P698 32062577 @default.
- Q89731072 P1433 Q3007875 @default.
- Q89731072 P1476 "Signatures for torque variation in wheat dough structure are affected by enzymatic treatments and heating" @default.
- Q89731072 P2093 "Chris Florides" @default.
- Q89731072 P2093 "Frank Bekes" @default.
- Q89731072 P2093 "Haleh Harati" @default.
- Q89731072 P2093 "Jess Beasley" @default.
- Q89731072 P2093 "Kate Howell" @default.
- Q89731072 P2093 "Stephen Noonan" @default.
- Q89731072 P304 "126357" @default.
- Q89731072 P31 Q13442814 @default.
- Q89731072 P356 "10.1016/J.FOODCHEM.2020.126357" @default.
- Q89731072 P478 "316" @default.
- Q89731072 P50 Q61774675 @default.
- Q89731072 P50 Q90984690 @default.
- Q89731072 P577 "2020-02-04T00:00:00Z" @default.
- Q89731072 P698 "32062577" @default.