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Q48190016-A8180BE6-2300-4C60-88FB-7D1A95592173
Q48190016-A8180BE6-2300-4C60-88FB-7D1A95592173
BestRank
Statement
http://www.wikidata.org/entity/statement/Q48190016-A8180BE6-2300-4C60-88FB-7D1A95592173
Evaluation of microtextural properties of sourdough wheat bread obtained from optimized formulation using scanning electron microscopy and image analysis during shelf life.
P2860
Q48190016-A8180BE6-2300-4C60-88FB-7D1A95592173
BestRank
Statement
http://www.wikidata.org/entity/statement/Q48190016-A8180BE6-2300-4C60-88FB-7D1A95592173
rank
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Statement
wasDerivedFrom
f2fe3fd3066025fac06533f2979dc4d13cb58464
P2860
A novel wheat variety with elevated content of amylose increases resistant starch formation and may beneficially influence glycaemia in healthy subjects.