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- Q98475537 description "2020 nî lūn-bûn" @default.
- Q98475537 description "2020年の論文" @default.
- Q98475537 description "2020年学术文章" @default.
- Q98475537 description "2020年学术文章" @default.
- Q98475537 description "2020年学术文章" @default.
- Q98475537 description "2020年学术文章" @default.
- Q98475537 description "2020年学术文章" @default.
- Q98475537 description "2020年学术文章" @default.
- Q98475537 description "2020年學術文章" @default.
- Q98475537 description "2020年學術文章" @default.
- Q98475537 description "2020年學術文章" @default.
- Q98475537 description "2020年學術文章" @default.
- Q98475537 description "2020年學術文章" @default.
- Q98475537 description "2020년 논문" @default.
- Q98475537 description "article científic" @default.
- Q98475537 description "article scientific" @default.
- Q98475537 description "article scientifique" @default.
- Q98475537 description "articol științific" @default.
- Q98475537 description "articolo scientifico" @default.
- Q98475537 description "artigo científico" @default.
- Q98475537 description "artigo científico" @default.
- Q98475537 description "artigo científico" @default.
- Q98475537 description "artikel ilmiah" @default.
- Q98475537 description "artikull shkencor" @default.
- Q98475537 description "artikulong pang-agham" @default.
- Q98475537 description "artykuł naukowy" @default.
- Q98475537 description "artículo científico publicado en 2020" @default.
- Q98475537 description "artículu científicu" @default.
- Q98475537 description "bilimsel makale" @default.
- Q98475537 description "bài báo khoa học" @default.
- Q98475537 description "naučni članak" @default.
- Q98475537 description "scienca artikolo" @default.
- Q98475537 description "scientific article published in August 2020" @default.
- Q98475537 description "scientific article published in August 2020" @default.
- Q98475537 description "scientific article published on 01 August 2020" @default.
- Q98475537 description "teaduslik artikkel" @default.
- Q98475537 description "tieteellinen artikkeli" @default.
- Q98475537 description "tudományos cikk" @default.
- Q98475537 description "vedecký článok" @default.
- Q98475537 description "vetenskaplig artikel" @default.
- Q98475537 description "videnskabelig artikel udgivet august 2020" @default.
- Q98475537 description "vitenskapelig artikkel" @default.
- Q98475537 description "vitskapeleg artikkel" @default.
- Q98475537 description "vědecký článek" @default.
- Q98475537 description "wetenschappelijk artikel" @default.
- Q98475537 description "wissenschaftlicher Artikel" @default.
- Q98475537 description "επιστημονικό άρθρο" @default.
- Q98475537 description "мақолаи илмӣ" @default.
- Q98475537 description "наукова стаття, опублікована в серпні 2020" @default.
- Q98475537 description "научна статия" @default.
- Q98475537 description "научная статья" @default.
- Q98475537 description "научни чланак" @default.
- Q98475537 description "научни чланак" @default.
- Q98475537 description "գիտական հոդված հրատարակված 2020 թվականի օգոստոսի 1-ին" @default.
- Q98475537 description "מאמר מדעי" @default.
- Q98475537 description "مقالة علمية نشرت في أغسطس 2020" @default.
- Q98475537 description "আগস্ট ২০২০-এ প্রকাশিত বৈজ্ঞানিক নিবন্ধ" @default.
- Q98475537 description "บทความทางวิทยาศาสตร์" @default.
- Q98475537 description "სამეცნიერო სტატია" @default.
- Q98475537 name "Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread" @default.
- Q98475537 name "Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread" @default.
- Q98475537 type Item @default.
- Q98475537 label "Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread" @default.
- Q98475537 label "Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread" @default.
- Q98475537 prefLabel "Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread" @default.
- Q98475537 prefLabel "Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread" @default.
- Q98475537 P1433 Q98475537-B0693AE2-822D-4BAF-91FE-C2E620F4DDD0 @default.
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- Q98475537 P698 Q98475537-BCB0B9CE-E4EC-4148-9667-12A473FB9FB7 @default.
- Q98475537 P356 J.FOODCHEM.2020.127715 @default.
- Q98475537 P698 32798824 @default.
- Q98475537 P1433 Q3007875 @default.
- Q98475537 P1476 "Influence of dough composition on the formation of processing contaminants in yeast-leavened wheat toasted bread" @default.
- Q98475537 P2093 "Beverly Belkova" @default.
- Q98475537 P2093 "Jan Kyselka" @default.
- Q98475537 P2093 "Jana Hajslova" @default.
- Q98475537 P2093 "Katerina Mastovska" @default.
- Q98475537 P2093 "Lucie Chytilova" @default.
- Q98475537 P2093 "Marcela Slukova" @default.
- Q98475537 P2093 "Vladimir Kocourek" @default.
- Q98475537 P304 "127715" @default.
- Q98475537 P31 Q13442814 @default.
- Q98475537 P356 "10.1016/J.FOODCHEM.2020.127715" @default.
- Q98475537 P478 "338" @default.
- Q98475537 P577 "2020-08-01T00:00:00Z" @default.
- Q98475537 P698 "32798824" @default.