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Q38263649-6008381B-BD6D-4AE5-83D9-DB717CCE529C
Q38263649-6008381B-BD6D-4AE5-83D9-DB717CCE529C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38263649-6008381B-BD6D-4AE5-83D9-DB717CCE529C
A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.
P2860
Q38263649-6008381B-BD6D-4AE5-83D9-DB717CCE529C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38263649-6008381B-BD6D-4AE5-83D9-DB717CCE529C
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
6de50b30bc0661b687759d46a5b504b94ef7c150
P2860
Parameters controlling the glycaemic response to breads.