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- Q91635585 description "artículu científicu espublizáu en mayu de 2019" @default.
- Q91635585 description "im Mai 2019 veröffentlichter wissenschaftlicher Artikel" @default.
- Q91635585 description "scientific article published on 23 May 2019" @default.
- Q91635585 description "wetenschappelijk artikel" @default.
- Q91635585 description "наукова стаття, опублікована 23 травня 2019" @default.
- Q91635585 name "Influence of flour type on physico-chemical characteristics during deep frying" @default.
- Q91635585 name "Influence of flour type on physico-chemical characteristics during deep frying" @default.
- Q91635585 type Item @default.
- Q91635585 label "Influence of flour type on physico-chemical characteristics during deep frying" @default.
- Q91635585 label "Influence of flour type on physico-chemical characteristics during deep frying" @default.
- Q91635585 prefLabel "Influence of flour type on physico-chemical characteristics during deep frying" @default.
- Q91635585 prefLabel "Influence of flour type on physico-chemical characteristics during deep frying" @default.
- Q91635585 P1433 Q91635585-1A059E7F-A31C-4393-84CE-0F24DC6F9285 @default.
- Q91635585 P1476 Q91635585-737AAB16-3B7D-4A9A-98D2-B5B09E46BED9 @default.
- Q91635585 P2093 Q91635585-069D2063-6EE0-4E5B-AFB1-89D12C75DAAF @default.
- Q91635585 P2093 Q91635585-0C5A1116-1BA4-40E1-9EF8-359A5911D56C @default.
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- Q91635585 P2093 Q91635585-37AC408A-D40A-48A0-AAFD-D0BEF7FACD5F @default.
- Q91635585 P2093 Q91635585-B20E735D-E2B9-45C1-A90B-EAA273DF2DC6 @default.
- Q91635585 P2093 Q91635585-C16BF69B-19DB-47CE-96A1-BCCEF500F656 @default.
- Q91635585 P304 Q91635585-01C0CE4A-CDAD-408C-88E4-E16AF339CD8D @default.
- Q91635585 P31 Q91635585-0B0693B7-9888-4758-BFA8-D6B3218670EF @default.
- Q91635585 P356 Q91635585-D4007531-EB90-4209-86CB-8B7AC526C716 @default.
- Q91635585 P433 Q91635585-E62D0EBB-068B-4F3B-A51C-C9A3B3537153 @default.
- Q91635585 P478 Q91635585-2F0959E9-F849-4663-B305-98D23E4B11C1 @default.
- Q91635585 P577 Q91635585-A0AEF768-342B-4281-B714-542B0EAAF434 @default.
- Q91635585 P698 Q91635585-6C9B78AA-4EE2-4D13-9549-49684A11DCEF @default.
- Q91635585 P932 Q91635585-4DDFA2BC-FB48-4899-B350-CD923A3AD8D5 @default.
- Q91635585 P356 S13197-019-03835-1 @default.
- Q91635585 P698 31274915 @default.
- Q91635585 P1433 Q15750183 @default.
- Q91635585 P1476 "Influence of flour type on physico-chemical characteristics during deep frying" @default.
- Q91635585 P2093 "Bhaskar Vellanki" @default.
- Q91635585 P2093 "Karuna Mallampalli Sri Lakshmi" @default.
- Q91635585 P2093 "Prabhavathi Devi Bethala Lakshmi Anu" @default.
- Q91635585 P2093 "Rihana Habeebrakuman" @default.
- Q91635585 P2093 "Shiva Shanker Kaki" @default.
- Q91635585 P2093 "Srinivas Maloo" @default.
- Q91635585 P304 "3471-3480" @default.
- Q91635585 P31 Q13442814 @default.
- Q91635585 P356 "10.1007/S13197-019-03835-1" @default.
- Q91635585 P433 "7" @default.
- Q91635585 P478 "56" @default.
- Q91635585 P577 "2019-05-23T00:00:00Z" @default.
- Q91635585 P698 "31274915" @default.
- Q91635585 P932 "6582034" @default.