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1
Q38673125-7038236B-59BE-4218-8E3E-A2EFFC90747F
Q38673125-7038236B-59BE-4218-8E3E-A2EFFC90747F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38673125-7038236B-59BE-4218-8E3E-A2EFFC90747F
Effect of green coffee extract on rheological, physico-sensory and antioxidant properties of bread.
P577
Q38673125-7038236B-59BE-4218-8E3E-A2EFFC90747F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q38673125-7038236B-59BE-4218-8E3E-A2EFFC90747F
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
69a6e0ab7021fcfb74ed9a34ab071c1cf0c6596f
P577
2017-04-24T00:00:00Z
http://www.w3.org/2001/XMLSchema#dateTime
P577
d02a6d35ccb35d94a54db9bd0ce08025