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1
Q43549891-1777FDF0-B245-441D-808B-BBD76A83CC07
Q43549891-1777FDF0-B245-441D-808B-BBD76A83CC07
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43549891-1777FDF0-B245-441D-808B-BBD76A83CC07
Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium.
P577
Q43549891-1777FDF0-B245-441D-808B-BBD76A83CC07
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43549891-1777FDF0-B245-441D-808B-BBD76A83CC07
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
a096a79c1fe6de9230c042203efc35d5ab36975d
P577
2001-05-01T00:00:00Z
http://www.w3.org/2001/XMLSchema#dateTime
P577
a488ee01ef60668b865f2ee802a7b6e4