awgldk
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Triples
Insights
Schema
BETA
Class frequency
Class hierarchy
SPARQL
GraphQL
BETA
Graphs
1
Q47611865-A443FBC2-5469-452A-8018-60ADE43FFF4F
Q47611865-A443FBC2-5469-452A-8018-60ADE43FFF4F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47611865-A443FBC2-5469-452A-8018-60ADE43FFF4F
Bran-induced effects on the evolution of bubbles and rheological properties in bread dough.
P2860
Q47611865-A443FBC2-5469-452A-8018-60ADE43FFF4F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47611865-A443FBC2-5469-452A-8018-60ADE43FFF4F
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
0b4acd9d544f9b131936991c77a2a82cbb8021f7
P2860
Transient development of whipped cream properties