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Q47699516-2F4D40E9-3B4E-4577-9902-5E7F8A66A1C5
Q47699516-2F4D40E9-3B4E-4577-9902-5E7F8A66A1C5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47699516-2F4D40E9-3B4E-4577-9902-5E7F8A66A1C5
Dynamics of gas cell coalescence during baking expansion of leavened dough.
P478
Q47699516-2F4D40E9-3B4E-4577-9902-5E7F8A66A1C5
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47699516-2F4D40E9-3B4E-4577-9902-5E7F8A66A1C5
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
aa4213cb24595492fa5aedebf3d31211267b8def
P478
103
http://www.w3.org/2001/XMLSchema#string