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- Q92003306 description "artículu científicu espublizáu en marzu de 2019" @default.
- Q92003306 description "scientific article published on 07 March 2019" @default.
- Q92003306 description "wetenschappelijk artikel" @default.
- Q92003306 description "наукова стаття, опублікована 7 березня 2019" @default.
- Q92003306 name "Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making" @default.
- Q92003306 name "Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making" @default.
- Q92003306 type Item @default.
- Q92003306 label "Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making" @default.
- Q92003306 label "Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making" @default.
- Q92003306 prefLabel "Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making" @default.
- Q92003306 prefLabel "Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making" @default.
- Q92003306 P1433 Q92003306-EEC52737-3043-4DD4-9F72-8F292916F1C6 @default.
- Q92003306 P1476 Q92003306-6045C98F-1A1D-43F8-8566-A4E1BBDA7D70 @default.
- Q92003306 P2093 Q92003306-1EBCB4B9-36E4-47FE-A805-A14D61F55942 @default.
- Q92003306 P2093 Q92003306-4A4D7732-089C-45C7-8819-E918FD6A9E23 @default.
- Q92003306 P2093 Q92003306-5B06A1F5-09B2-4FD0-9383-A2A0485CF1FA @default.
- Q92003306 P2093 Q92003306-809A6351-1574-45CE-AC06-FE9FAB2C4C69 @default.
- Q92003306 P2093 Q92003306-F3A30111-9E7E-43CD-B6DE-FCCD0B6B871B @default.
- Q92003306 P304 Q92003306-7C7F3AEE-68DE-460F-9C5D-1904FFD27A27 @default.
- Q92003306 P31 Q92003306-8770EBF7-DFC7-4C8F-B769-06C298D09AE6 @default.
- Q92003306 P356 Q92003306-5E7FBDEC-E6C2-431F-B0D5-5C56E014868E @default.
- Q92003306 P433 Q92003306-F8E0A307-81C5-4E29-B30A-ECB34D7ADFF1 @default.
- Q92003306 P478 Q92003306-AC86505B-D6FE-4AF1-B911-33DCBD6F38E5 @default.
- Q92003306 P50 Q92003306-AE637700-6464-4974-8460-2BA6BC6DBB89 @default.
- Q92003306 P577 Q92003306-509D68E1-FD6D-415D-8477-1FF4456B81EB @default.
- Q92003306 P698 Q92003306-18A50192-4B75-429A-BBD9-3A016636EF8B @default.
- Q92003306 P356 ACS.JAFC.9B00200 @default.
- Q92003306 P698 30817141 @default.
- Q92003306 P1433 Q1024905 @default.
- Q92003306 P1476 "Comparative Study on the Bread Making Quality of Normoxia- and Hypoxia-Germinated Wheat: Evolution of γ-Aminobutyric Acid, Starch Gelatinization, and Gluten Polymerization during Steamed Bread Making" @default.
- Q92003306 P2093 "Dong Jiang" @default.
- Q92003306 P2093 "Kexin Liu" @default.
- Q92003306 P2093 "Qin Zhou" @default.
- Q92003306 P2093 "Runqiang Yang" @default.
- Q92003306 P2093 "Zhenxin Gu" @default.
- Q92003306 P304 "3480-3490" @default.
- Q92003306 P31 Q13442814 @default.
- Q92003306 P356 "10.1021/ACS.JAFC.9B00200" @default.
- Q92003306 P433 "12" @default.
- Q92003306 P478 "67" @default.
- Q92003306 P50 Q89777042 @default.
- Q92003306 P577 "2019-03-07T00:00:00Z" @default.
- Q92003306 P698 "30817141" @default.