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1
Q42670372-C1BBAB7C-8A7C-493B-8F9C-773B5F9DEBC5
Q42670372-C1BBAB7C-8A7C-493B-8F9C-773B5F9DEBC5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q42670372-C1BBAB7C-8A7C-493B-8F9C-773B5F9DEBC5
Milling overrides cultivar, leavening agent and baking mode on chemical and rheological traits and sensory perception of durum wheat breads.
P50
Q42670372-C1BBAB7C-8A7C-493B-8F9C-773B5F9DEBC5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q42670372-C1BBAB7C-8A7C-493B-8F9C-773B5F9DEBC5
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
c641966627bde9da869cc3c4ad27ed409eabdcc5
P1545
2
http://www.w3.org/2001/XMLSchema#string
P50
Sergio Saia