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- Q91610427 description "artículu científicu espublizáu en xunu de 2019" @default.
- Q91610427 description "scientific article published on 27 June 2019" @default.
- Q91610427 description "wetenschappelijk artikel" @default.
- Q91610427 description "наукова стаття, опублікована 27 червня 2019" @default.
- Q91610427 name "Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)" @default.
- Q91610427 name "Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)" @default.
- Q91610427 type Item @default.
- Q91610427 label "Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)" @default.
- Q91610427 label "Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)" @default.
- Q91610427 prefLabel "Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)" @default.
- Q91610427 prefLabel "Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)" @default.
- Q91610427 P1433 Q91610427-8038297A-DE87-4E21-BDCC-A881483123EB @default.
- Q91610427 P1476 Q91610427-155E907F-741F-4FAE-8E6E-03A442B222F3 @default.
- Q91610427 P2093 Q91610427-1DA3E923-5C8E-4F5F-B481-B0ECD037E177 @default.
- Q91610427 P2093 Q91610427-37D2F78A-9213-4814-BF0B-6798EA142CD2 @default.
- Q91610427 P2093 Q91610427-485FB2BF-30EF-433E-A719-2D907025FE9A @default.
- Q91610427 P2093 Q91610427-6CE56825-A1B8-4490-86EA-E9307B7489C2 @default.
- Q91610427 P304 Q91610427-2CDEE5B7-A43A-4144-AEE7-D20E232B9142 @default.
- Q91610427 P31 Q91610427-83BF303E-EC75-49ED-81A5-CE1B20D0C66A @default.
- Q91610427 P356 Q91610427-589EC8CB-F0FA-4F9F-B855-3A143CDEEC00 @default.
- Q91610427 P478 Q91610427-563471A0-14B5-4EDE-AAF6-54E5B5E6C63A @default.
- Q91610427 P50 Q91610427-25BF51E1-52BB-4F57-948C-3A4D69D0BE34 @default.
- Q91610427 P577 Q91610427-3F9009F3-DC40-4903-B1EE-CFB838D06B2B @default.
- Q91610427 P698 Q91610427-00AE373C-46B3-4DE5-8C73-950EA34B4FC3 @default.
- Q91610427 P921 Q91610427-DE61DFB4-C351-4856-B519-2826F1065DA4 @default.
- Q91610427 P356 J.FOODCHEM.2019.125090 @default.
- Q91610427 P698 31272055 @default.
- Q91610427 P1433 Q3007875 @default.
- Q91610427 P1476 "Characterization of molecular properties of wheat starch from three different types of breads using asymmetric flow field-flow fractionation (AF4)" @default.
- Q91610427 P2093 "Catalina Fuentes" @default.
- Q91610427 P2093 "Fanny Rengel" @default.
- Q91610427 P2093 "J Mauricio Peñarrieta" @default.
- Q91610427 P2093 "Rossio Castañeda" @default.
- Q91610427 P304 "125090" @default.
- Q91610427 P31 Q13442814 @default.
- Q91610427 P356 "10.1016/J.FOODCHEM.2019.125090" @default.
- Q91610427 P478 "298" @default.
- Q91610427 P50 Q108366472 @default.
- Q91610427 P577 "2019-06-27T00:00:00Z" @default.
- Q91610427 P698 "31272055" @default.
- Q91610427 P921 Q782281 @default.