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1
Q43549891-85411E8C-9971-4EC3-B7A4-A0C8689832F3
Q43549891-85411E8C-9971-4EC3-B7A4-A0C8689832F3
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43549891-85411E8C-9971-4EC3-B7A4-A0C8689832F3
Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium.
P2093
Q43549891-85411E8C-9971-4EC3-B7A4-A0C8689832F3
BestRank
Statement
http://www.wikidata.org/entity/statement/Q43549891-85411E8C-9971-4EC3-B7A4-A0C8689832F3
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
a096a79c1fe6de9230c042203efc35d5ab36975d
P1545
3
http://www.w3.org/2001/XMLSchema#string
P2093
Guy C
http://www.w3.org/2001/XMLSchema#string