Document
type: Class

Macromolecular interactions and rheological properties of buckwheat dough obtained from differently processed grains
type: Document
type: Generically Dependent Continuant
type: Entity
most specific type: Academic Article
type: Information Content Entity
type: Continuant
language: English
related by: 17510145
type: Article
type: Academic Article
type: Thing

Academic Article
type: Class

Continuant
type: Class

Entity
type: Class

Generically Dependent Continuant
type: Class

Article
type: Class

English
type: Language

Information Content Entity
type: Class

RDF description of Macromolecular interactions and rheological properties of buckwheat dough obtained from differently processed grains - http://irises.unimi.it/resource/item/5322
rights: termsOfUse
date: 2026-08-03T22:21:28
publisher: Macromolecular interactions and rheological properties of buckwheat dough obtained from differently processed grains
type: Document

17510145
type: Entity
type: BFO_0000020
type: Authorship
type: Relationship
type: Continuant
type: Thing
relates: Macromolecular interactions and rheological properties of buckwheat dough obtained from differently processed grains