Document
type: Class

RDF description of Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour - http://irises.uniss.it/resource/item/3054
rights: termsOfUse
date: 2026-08-24T14:02:56
publisher: Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour
type: Document

Academic Article
type: Class

Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour
related by: 3626089
type: Generically Dependent Continuant
related by: 6056848
type: Continuant
type: Entity
type: Article
type: Thing
most specific type: Academic Article
type: Document
language: Inglese
type: Academic Article
type: Information Content Entity
related by: 3626090

Continuant
type: Class

Entity
type: Class

3626089
type: Entity
type: BFO_0000020
type: Authorship
type: Relationship
type: Continuant
type: Thing
relates: Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour

Generically Dependent Continuant
type: Class

Article
type: Class

Information Content Entity
type: Class

6056848
type: Entity
type: BFO_0000020
type: Authorship
type: Relationship
type: Continuant
type: Thing
relates: Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour

Inglese
type: Language

3626090
type: Entity
type: BFO_0000020
type: Authorship
type: Relationship
type: Continuant
type: Thing
relates: Gluten-free dough-making of specialty breads: significance of blended starches, flours and additives on dough behaviour