wikimedia
/
wikidata
/
Login
Register
TriplyDB
Wikidata
Browser
Triples
Insights
Schema
BETA
Class frequency
Class hierarchy
SPARQL
Graphs
1
Q47392904-985076A6-9D99-45B8-A245-71ABB0E912C0
Q47392904-985076A6-9D99-45B8-A245-71ABB0E912C0
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47392904-985076A6-9D99-45B8-A245-71ABB0E912C0
Influence of the addition of soy product and wheat fiber on rheological, textural, and other quality characteristics of pizza.
P50
Q47392904-985076A6-9D99-45B8-A245-71ABB0E912C0
BestRank
Statement
http://www.wikidata.org/entity/statement/Q47392904-985076A6-9D99-45B8-A245-71ABB0E912C0
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
9adaf8093cfc32c6e5f177142701aaa25cfd30fa
P1545
1
http://www.w3.org/2001/XMLSchema#string
P50
Virginia Glicerina