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1
Q60423022-CE123F95-5DD2-427E-93A8-ED0C4CAAEB9F
Q60423022-CE123F95-5DD2-427E-93A8-ED0C4CAAEB9F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q60423022-CE123F95-5DD2-427E-93A8-ED0C4CAAEB9F
Effect of Starch Addition to Fluid Dough During the Bread Making Process
P50
Q60423022-CE123F95-5DD2-427E-93A8-ED0C4CAAEB9F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q60423022-CE123F95-5DD2-427E-93A8-ED0C4CAAEB9F
rank
NormalRank
type
BestRank
Statement
P1545
3
http://www.w3.org/2001/XMLSchema#string
P1932
Pamela Vernocchi
http://www.w3.org/2001/XMLSchema#string
P50
Pamela Vernocchi