About: Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta

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About: Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta Goto Sponge NotDistinct Permalink

An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована у вересні 2015 (uk) im September 2015 veröffentlichter wissenschaftlicher Artikel (de)
publication date	wds:Q59261908-530AC405-FAF6-456B-85D7-3827DB97F8F6
publication date	2015-09-01 00:00:00Z (xsd:dateTime)
author name string	wds:Q59261908-A92F59B6-19AB-4DEB-9570-FEDC9B9AABBD wds:Q59261908-BCE37F40-5FD7-47E7-921D-7F0F35EB845A
author name string	Maria Ambrogina Pagani Abd Elmoneim O. Elkhalifa
rdfs:label	Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta (en) Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta (nl)
skos:prefLabel	Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta (en) Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta (nl)
name	Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta (en) Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta (nl)
author	wds:Q59261908-0C5B6CD3-625C-45F0-8D77-24A38F801DCE wds:Q59261908-9C527F05-CAB1-4274-BEDF-2993DA7E692B wds:Q59261908-A56ED546-EF29-46F3-97D2-C1E2F0C2A20F wds:Q59261908-F83FE48B-B3A3-4E28-A5E6-6EF8FD091150
author	Stefania Iametti Francesco Bonomi Mauro Marengo Alessandra Marti
title	wds:Q59261908-91247D0F-77DF-4AC8-B5ED-C68D1A3C5338
title	Molecular features of fermented and sprouted sorghum flours relate to their suitability as components of enriched gluten-free pasta (en)
page(s)	wds:Q59261908-93F85C9A-801C-4E40-BFDE-822D438D7BDD
page(s)	511-518
instance of	wds:Q59261908-3CA20F10-09B4-4C67-9F67-FAACB8B1E3F1
instance of	scholarly article
published in	wds:Q59261908-C19CA7C0-85AF-4DBE-BF76-642D8A963535
published in	Lebensmittel-Wissenschaft & Technologie
issue	wds:Q59261908-C264203D-538F-48C5-820C-BB8F562A43DC
volume	wds:Q59261908-1F8DC28C-125F-4BEE-B8CA-F5A2E8824E32
issue	1
volume	63
DOI	wds:Q59261908-DDE93C80-52D6-4783-9212-CAF6BBF44FA6
DOI	http://dx.doi.org/10.1016/J.LWT.2015.03.070
DOI	10.1016/J.LWT.2015.03.070
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q59261908
is cites work of	Macromolecular Traits in the African Rice Oryza glaberrima and in Glaberrima/Sativa Crosses, and Their Relevance to Processing Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta Soybean-Enriched Snacks Based on African Rice Physicochemical properties of sorghum flour are selectively modified by combined germination-fermentation Characterization of Whole Grain Pasta: Integrating Physical, Chemical, Molecular, and Instrumental Sensory Approaches.
is cites work of	wds:Q46315017-EF2C409C-4E3D-49C0-8D52-0A4E5F16BE04 wds:Q46503800-AFC80712-658E-43F5-9111-57592DA277AC wds:Q47416892-B98548B5-1641-414E-835B-1306B7E94EA6 wds:Q36125472-8C8815A7-2D1C-4365-AD4D-F78FA95C0B18 wds:Q41943498-C1B92724-8EF9-4EA2-B2BE-EF8D64E43628

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