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1
Q40306521-0006E9A2-53F3-49BD-BE76-2164125DE8DB
Q40306521-0006E9A2-53F3-49BD-BE76-2164125DE8DB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40306521-0006E9A2-53F3-49BD-BE76-2164125DE8DB
Development of a Type I gluten-free sourdough.
P2860
Q40306521-0006E9A2-53F3-49BD-BE76-2164125DE8DB
BestRank
Statement
http://www.wikidata.org/entity/statement/Q40306521-0006E9A2-53F3-49BD-BE76-2164125DE8DB
rank
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type
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Statement
wasDerivedFrom
19c30962b34ab7670eb9f96b9395ac29f6ab33fa
P2860
Application of a novel polyphasic approach to study the lactobacilli composition of sourdoughs from the Abruzzo region (central Italy).