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1
Q43549891-6F546272-C199-49BA-B2A8-00722CF04E5A
Q43549891-6F546272-C199-49BA-B2A8-00722CF04E5A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43549891-6F546272-C199-49BA-B2A8-00722CF04E5A
Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium.
P304
Q43549891-6F546272-C199-49BA-B2A8-00722CF04E5A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43549891-6F546272-C199-49BA-B2A8-00722CF04E5A
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
a096a79c1fe6de9230c042203efc35d5ab36975d
P304
2657-2662
http://www.w3.org/2001/XMLSchema#string