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- Q91265741 description "article scientifique publié en 2019" @default.
- Q91265741 description "artículu científicu espublizáu en payares de 2019" @default.
- Q91265741 description "scientific article published on 13 November 2019" @default.
- Q91265741 description "wetenschappelijk artikel" @default.
- Q91265741 description "наукова стаття, опублікована 13 листопада 2019" @default.
- Q91265741 name "Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality" @default.
- Q91265741 name "Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality" @default.
- Q91265741 type Item @default.
- Q91265741 label "Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality" @default.
- Q91265741 label "Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality" @default.
- Q91265741 prefLabel "Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality" @default.
- Q91265741 prefLabel "Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality" @default.
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- Q91265741 P356 1750-3841.14832 @default.
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- Q91265741 P1476 "Factors Influencing Zein-Whole Sorghum Flour Dough Formation and Bread Quality" @default.
- Q91265741 P2093 "Pervin Ari Akin" @default.
- Q91265741 P304 "3522-3534" @default.
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- Q91265741 P577 "2019-11-13T00:00:00Z" @default.
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