wikimedia
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Triples
Insights
Schema
BETA
Class frequency
Class hierarchy
SPARQL
Graphs
1
Q36068473-EC7C68E9-5F70-4BE3-9EA5-207482B99CEC
Q36068473-EC7C68E9-5F70-4BE3-9EA5-207482B99CEC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36068473-EC7C68E9-5F70-4BE3-9EA5-207482B99CEC
Effects of yeast, carboxymethylcellulose, yoghurt, transglutaminase and cyclodextrinase on mixing properties of oat dough.
P50
Q36068473-EC7C68E9-5F70-4BE3-9EA5-207482B99CEC
BestRank
Statement
http://www.wikidata.org/entity/statement/Q36068473-EC7C68E9-5F70-4BE3-9EA5-207482B99CEC
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
5fee1b1a3a39b0bde97097c6e00e25cee0026f8e
P1545
2
http://www.w3.org/2001/XMLSchema#string
P50
Marilize Le Roes-Hill