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- Q99238835 description "artículu científicu espublizáu n'abril de 2020" @default.
- Q99238835 description "scientific article published on 13 April 2020" @default.
- Q99238835 description "wetenschappelijk artikel" @default.
- Q99238835 description "наукова стаття, опублікована 13 квітня 2020" @default.
- Q99238835 name "Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking" @default.
- Q99238835 name "Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking" @default.
- Q99238835 type Item @default.
- Q99238835 label "Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking" @default.
- Q99238835 label "Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking" @default.
- Q99238835 prefLabel "Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking" @default.
- Q99238835 prefLabel "Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking" @default.
- Q99238835 P1433 Q99238835-1866A9F9-65BF-46C8-809E-D13546AAE2A2 @default.
- Q99238835 P1476 Q99238835-B5FCC9A7-04A8-4045-90C5-C287AB74B50E @default.
- Q99238835 P2093 Q99238835-07AC55F7-4A7F-469C-89F0-E4148D5747F6 @default.
- Q99238835 P2093 Q99238835-19AEBB45-87D2-4896-A0AC-656D317397F2 @default.
- Q99238835 P2093 Q99238835-24316DA4-0D0D-4409-A713-1F38452077CD @default.
- Q99238835 P2093 Q99238835-52F5E2DE-F5DA-4EC2-BBC3-0E3BFD1677AE @default.
- Q99238835 P2093 Q99238835-EF5EA08B-8A33-4145-8A12-B8BF8DAF4C86 @default.
- Q99238835 P2093 Q99238835-FD974FB3-E493-4729-8F5B-B579514D0B29 @default.
- Q99238835 P304 Q99238835-FEA16B67-F1F0-4E07-A19D-E1674ABBB8D8 @default.
- Q99238835 P31 Q99238835-17E21B05-3C99-499B-8716-F1FDBF05EEAD @default.
- Q99238835 P356 Q99238835-ACF9AC4E-1CA0-48A6-A92C-F0AC14252B50 @default.
- Q99238835 P433 Q99238835-30940B80-70E2-4FFB-BE67-781189DD2E9F @default.
- Q99238835 P478 Q99238835-D31C4C74-7D4B-40BB-B82A-A0733E87F0EE @default.
- Q99238835 P577 Q99238835-4A0335EA-978C-4CF5-92F5-0F96B9052F57 @default.
- Q99238835 P698 Q99238835-8605B58D-B278-40A0-BA51-E552A491964C @default.
- Q99238835 P932 Q99238835-9BBDD81A-6E1A-4F4A-AB5B-99590B344448 @default.
- Q99238835 P356 S13197-020-04418-1 @default.
- Q99238835 P698 32904002 @default.
- Q99238835 P1433 Q15750183 @default.
- Q99238835 P1476 "Influence of different baking powders on physico-chemical, sensory and volatile compounds in biscuits and their impact on textural modifications during soaking" @default.
- Q99238835 P2093 "Federica Balestra" @default.
- Q99238835 P2093 "Federica Pasini" @default.
- Q99238835 P2093 "Giada Canali" @default.
- Q99238835 P2093 "Maria Fiorenza Caboni" @default.
- Q99238835 P2093 "Santina Romani" @default.
- Q99238835 P2093 "Virginia Glicerina" @default.
- Q99238835 P304 "3864-3873" @default.
- Q99238835 P31 Q13442814 @default.
- Q99238835 P356 "10.1007/S13197-020-04418-1" @default.
- Q99238835 P433 "10" @default.
- Q99238835 P478 "57" @default.
- Q99238835 P577 "2020-04-13T00:00:00Z" @default.
- Q99238835 P698 "32904002" @default.
- Q99238835 P932 "7447690" @default.