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Q40737457-B58F8D3A-4D08-49C3-BBDE-82FB97DC0600
Q40737457-B58F8D3A-4D08-49C3-BBDE-82FB97DC0600
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40737457-B58F8D3A-4D08-49C3-BBDE-82FB97DC0600
Production of wheat bread without preservatives using sourdough starters.
P2860
Q40737457-B58F8D3A-4D08-49C3-BBDE-82FB97DC0600
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40737457-B58F8D3A-4D08-49C3-BBDE-82FB97DC0600
rank
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wasDerivedFrom
004c729bba4478e3587534c14f13d1eb30b7e463
P2860
Lactobacillus panis sp. nov., from sourdough with a long fermentation period.