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Q47272290-648CD7A0-DEE0-47F0-80F4-EABDBF0DF51C
Q47272290-648CD7A0-DEE0-47F0-80F4-EABDBF0DF51C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47272290-648CD7A0-DEE0-47F0-80F4-EABDBF0DF51C
Amaranth addition to enzymatically modified wheat flour improves dough functionality, bread immunoreactivity and quality.
P2860
Q47272290-648CD7A0-DEE0-47F0-80F4-EABDBF0DF51C
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47272290-648CD7A0-DEE0-47F0-80F4-EABDBF0DF51C
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type
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Statement
wasDerivedFrom
aabca0e9cf1776597c7857cff17b33b99a0c3da8
P2860
Effects of nitrogen nutrition on the synthesis and deposition of the ω-gliadins of wheat.