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1
Q39663363-B7154720-C7E4-4E6B-A36B-3AD63F504AAE
Q39663363-B7154720-C7E4-4E6B-A36B-3AD63F504AAE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39663363-B7154720-C7E4-4E6B-A36B-3AD63F504AAE
Microbial Diversity of Type I Sourdoughs Prepared and Back-Slopped with Wholemeal and Refined Soft (Triticum aestivum) Wheat Flours.
P304
Q39663363-B7154720-C7E4-4E6B-A36B-3AD63F504AAE
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39663363-B7154720-C7E4-4E6B-A36B-3AD63F504AAE
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
b1c0b4bcbfc2e3cb2d249b0e99868d12486be911
P304
M1996-2005
http://www.w3.org/2001/XMLSchema#string