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1
Q58822529-D5CEFB2D-F2D7-4C81-816C-0E76089D8470
Q58822529-D5CEFB2D-F2D7-4C81-816C-0E76089D8470
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58822529-D5CEFB2D-F2D7-4C81-816C-0E76089D8470
Effect of barley and oat β-glucan concentrates on gluten-free rice-based doughs and bread characteristics
P478
Q58822529-D5CEFB2D-F2D7-4C81-816C-0E76089D8470
BestRank
Statement
http://www.wikidata.org/entity/statement/Q58822529-D5CEFB2D-F2D7-4C81-816C-0E76089D8470
rank
NormalRank
type
BestRank
Statement
P478
48
http://www.w3.org/2001/XMLSchema#string