awgldk
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Table
SPARQL
Graphs
1
1
Services
1
1
Assets
0
0
Insights
Schema
BETA
Class frequency
Class hierarchy
Q44681177-6F06998E-62D4-4A1D-B693-1164F77B7E1F
Q44681177-6F06998E-62D4-4A1D-B693-1164F77B7E1F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44681177-6F06998E-62D4-4A1D-B693-1164F77B7E1F
Effect of amaranth flour (Amaranthus mantegazzianus) on the technological and sensory quality of bread wheat pasta.
P2860
Q44681177-6F06998E-62D4-4A1D-B693-1164F77B7E1F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44681177-6F06998E-62D4-4A1D-B693-1164F77B7E1F
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
35180308e1a768c1a32831223955a851cb6d2a82
P2860
Grain legume proteins and nutraceutical properties.