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Q30391190-2910D7D5-E538-4E0C-A5CE-087E4718898A
Q30391190-2910D7D5-E538-4E0C-A5CE-087E4718898A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30391190-2910D7D5-E538-4E0C-A5CE-087E4718898A
Effect of partial replacement of wheat flour with high quality cassava flour on the chemical composition, antioxidant activity, sensory quality, and microbial quality of bread
P577
Q30391190-2910D7D5-E538-4E0C-A5CE-087E4718898A
BestRank
Statement
http://www.wikidata.org/entity/statement/Q30391190-2910D7D5-E538-4E0C-A5CE-087E4718898A
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
7c057954763bb7604cc79c5be07076a5b1122cb3
P577
2014-06-01T00:00:00Z
http://www.w3.org/2001/XMLSchema#dateTime
P577
8ad2e6064e060d21178368edc758ff88