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- Q93186370 description "article scientifique publié en 2018" @default.
- Q93186370 description "artículu científicu espublizáu n'avientu de 2018" @default.
- Q93186370 description "scientific article published on 09 December 2018" @default.
- Q93186370 description "wetenschappelijk artikel" @default.
- Q93186370 description "наукова стаття, опублікована в грудні 2018" @default.
- Q93186370 name "Effects of rheological properties of rice dough during manufacture of rice cracker on the quality of the end product" @default.
- Q93186370 name "Effects of rheological properties of rice dough during manufacture of rice cracker on the quality of the end product" @default.
- Q93186370 type Item @default.
- Q93186370 label "Effects of rheological properties of rice dough during manufacture of rice cracker on the quality of the end product" @default.
- Q93186370 label "Effects of rheological properties of rice dough during manufacture of rice cracker on the quality of the end product" @default.
- Q93186370 prefLabel "Effects of rheological properties of rice dough during manufacture of rice cracker on the quality of the end product" @default.
- Q93186370 prefLabel "Effects of rheological properties of rice dough during manufacture of rice cracker on the quality of the end product" @default.
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- Q93186370 P1476 Q93186370-93BEF9BB-7262-4480-ABDC-9729D1BB2774 @default.
- Q93186370 P2093 Q93186370-58F328C9-9262-43C9-A129-BADB524F83D3 @default.
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- Q93186370 P2093 Q93186370-BE6DC696-8401-4C5C-8326-AF8643DEA38E @default.
- Q93186370 P304 Q93186370-04221EA4-7BAE-4C64-8231-A513FFA6E1B4 @default.
- Q93186370 P31 Q93186370-0F1937C6-290F-4412-A5B7-0B7DD362AE2A @default.
- Q93186370 P356 Q93186370-8E230CC7-3384-48B3-89A7-D834813D745C @default.
- Q93186370 P433 Q93186370-63C8056B-7BDC-4B02-A984-04D48BED825D @default.
- Q93186370 P478 Q93186370-42F23ED9-988E-4038-A8EE-9DBFF2FBA602 @default.
- Q93186370 P50 Q93186370-1F897BDF-254B-4330-ADC9-418E432DB8F7 @default.
- Q93186370 P577 Q93186370-CCAB2629-3D86-46B6-833D-6EFB7A590E34 @default.
- Q93186370 P698 Q93186370-A9E29E22-D15B-496B-8E62-B73110DFF3CC @default.
- Q93186370 P921 Q93186370-41C6ABC9-1275-4A30-B202-21A968FFD565 @default.
- Q93186370 P356 JTXS.12380 @default.
- Q93186370 P698 30447109 @default.
- Q93186370 P1433 Q6295995 @default.
- Q93186370 P1476 "Effects of rheological properties of rice dough during manufacture of rice cracker on the quality of the end product" @default.
- Q93186370 P2093 "Hideaki Washio" @default.
- Q93186370 P2093 "Kentaro Maruyama" @default.
- Q93186370 P2093 "Toshiyuki Watanabe" @default.
- Q93186370 P2093 "Tsutomu Takahashi" @default.
- Q93186370 P304 "139-147" @default.
- Q93186370 P31 Q13442814 @default.
- Q93186370 P356 "10.1111/JTXS.12380" @default.
- Q93186370 P433 "2" @default.
- Q93186370 P478 "50" @default.
- Q93186370 P50 Q93186365 @default.
- Q93186370 P577 "2018-12-09T00:00:00Z" @default.
- Q93186370 P698 "30447109" @default.
- Q93186370 P921 Q271707 @default.