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Q37409202-8D3BF8EE-C669-4F33-931B-FE9FEA5EA241
Q37409202-8D3BF8EE-C669-4F33-931B-FE9FEA5EA241
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37409202-8D3BF8EE-C669-4F33-931B-FE9FEA5EA241
Effect of Various Sodium Chloride Mass Fractions on Wheat and Rye Bread Using Different Dough Preparation Techniques.
P2860
Q37409202-8D3BF8EE-C669-4F33-931B-FE9FEA5EA241
BestRank
Statement
http://www.wikidata.org/entity/statement/Q37409202-8D3BF8EE-C669-4F33-931B-FE9FEA5EA241
rank
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type
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Statement
wasDerivedFrom
d6559a82b690ad01cee9583063e7830964733ec5
P2860
Sodium content of processed foods in the United Kingdom: analysis of 44,000 foods purchased by 21,000 households