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1
Q59605148-3BB572C7-C6DA-41A2-9989-B34CE686BFB7
Q59605148-3BB572C7-C6DA-41A2-9989-B34CE686BFB7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59605148-3BB572C7-C6DA-41A2-9989-B34CE686BFB7
Effects of selected lactobacilli on the functional properties and stability of gluten-free sourdough bread
P2093
Q59605148-3BB572C7-C6DA-41A2-9989-B34CE686BFB7
BestRank
Statement
http://www.wikidata.org/entity/statement/Q59605148-3BB572C7-C6DA-41A2-9989-B34CE686BFB7
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
a7ea4c2c4693d0e529ff9f72406a41b0bd54b3e9
P1545
5
http://www.w3.org/2001/XMLSchema#string
P2093
S Tömösközi
http://www.w3.org/2001/XMLSchema#string