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1
Q45808075-CBF64DB4-B12A-4827-BDCB-2A4A0B19367B
Q45808075-CBF64DB4-B12A-4827-BDCB-2A4A0B19367B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45808075-CBF64DB4-B12A-4827-BDCB-2A4A0B19367B
Texturized pinto bean protein fortification in straight dough bread formulation.
P478
Q45808075-CBF64DB4-B12A-4827-BDCB-2A4A0B19367B
BestRank
Statement
http://www.wikidata.org/entity/statement/Q45808075-CBF64DB4-B12A-4827-BDCB-2A4A0B19367B
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
91ecea518cc5eb4e9707c9bacf86fd74d4cfec2a
P478
69
http://www.w3.org/2001/XMLSchema#string