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- Q91635513 description "artículu científicu espublizáu en xunu de 2019" @default.
- Q91635513 description "im Juni 2019 veröffentlichter wissenschaftlicher Artikel" @default.
- Q91635513 description "scientific article published on 08 June 2019" @default.
- Q91635513 description "wetenschappelijk artikel" @default.
- Q91635513 description "наукова стаття, опублікована 8 червня 2019" @default.
- Q91635513 name "Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten" @default.
- Q91635513 name "Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten" @default.
- Q91635513 type Item @default.
- Q91635513 label "Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten" @default.
- Q91635513 label "Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten" @default.
- Q91635513 prefLabel "Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten" @default.
- Q91635513 prefLabel "Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten" @default.
- Q91635513 P1433 Q91635513-B19138A2-3A0D-4F04-953D-B30A476DF96D @default.
- Q91635513 P1476 Q91635513-E63C5B20-02FE-4436-83E9-A364C055943E @default.
- Q91635513 P2093 Q91635513-2D71EF59-B4B0-46C5-9278-3D98AA1F04F9 @default.
- Q91635513 P2093 Q91635513-85351A53-0684-44D9-9EFC-C838CDEFE644 @default.
- Q91635513 P2093 Q91635513-919C781D-EE04-4291-81D7-483DE6051169 @default.
- Q91635513 P2093 Q91635513-C55156CD-9FA5-4662-BAD7-2366F9F46A29 @default.
- Q91635513 P2093 Q91635513-D9398DA7-D1F1-4D56-BADA-BB292BFAE966 @default.
- Q91635513 P304 Q91635513-15620A7D-D7B4-4BA0-9B84-CBDB9AC3D5E0 @default.
- Q91635513 P31 Q91635513-74E0FC3B-3291-40CF-82DF-FA54236B594C @default.
- Q91635513 P356 Q91635513-5D8DB606-0559-4B50-B1EB-2BC2008946D0 @default.
- Q91635513 P433 Q91635513-BBC09581-D75D-4870-A50D-15D422AF91D1 @default.
- Q91635513 P478 Q91635513-D298ABC1-21BF-4397-8718-8931FFA0A29D @default.
- Q91635513 P577 Q91635513-848F01E2-01F6-46DD-B679-9B4CFA103AC3 @default.
- Q91635513 P698 Q91635513-A64CCA12-2548-4A72-9430-3F09EA222B64 @default.
- Q91635513 P356 S13197-019-03822-6 @default.
- Q91635513 P698 31274906 @default.
- Q91635513 P1433 Q15750183 @default.
- Q91635513 P1476 "Effect of ultrasound-assisted freezing on the textural characteristics of dough and the structural characterization of wheat gluten" @default.
- Q91635513 P2093 "Hongwei Wang" @default.
- Q91635513 P2093 "Hua Zhang" @default.
- Q91635513 P2093 "Xingli Liu" @default.
- Q91635513 P2093 "Yanyan Zhang" @default.
- Q91635513 P2093 "Yinli Li" @default.
- Q91635513 P304 "3380-3390" @default.
- Q91635513 P31 Q13442814 @default.
- Q91635513 P356 "10.1007/S13197-019-03822-6" @default.
- Q91635513 P433 "7" @default.
- Q91635513 P478 "56" @default.
- Q91635513 P577 "2019-06-08T00:00:00Z" @default.
- Q91635513 P698 "31274906" @default.