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Q40085176-9BB913C9-5235-49B9-9D4E-F4AD8FC81968
Q40085176-9BB913C9-5235-49B9-9D4E-F4AD8FC81968
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Statement
http://www.wikidata.org/entity/statement/Q40085176-9BB913C9-5235-49B9-9D4E-F4AD8FC81968
Non-gluten proteins as structure forming agents in gluten free bread.
P2860
Q40085176-9BB913C9-5235-49B9-9D4E-F4AD8FC81968
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40085176-9BB913C9-5235-49B9-9D4E-F4AD8FC81968
rank
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Statement
wasDerivedFrom
6d632d33eb2f18f8ae974251314398c7dfc0f0fb
P2860
Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures.