Matches in DBpedia 2016-04 for { <http://books.google.com/books?vid=ISBN0-470-39267-3> ?p ?o }
Showing triples 1 to 39 of
39
with 100 triples per page.
- books?vid=ISBN0-470-39267-3 accessdate "2010-12-06".
- books?vid=ISBN0-470-39267-3 accessdate "2010-12-08".
- books?vid=ISBN0-470-39267-3 accessdate "2010-12-11".
- books?vid=ISBN0-470-39267-3 accessdate "2011-04-17".
- books?vid=ISBN0-470-39267-3 accessdate "2011-11-05".
- books?vid=ISBN0-470-39267-3 author "Paula I. Figoni".
- books?vid=ISBN0-470-39267-3 first "Paula".
- books?vid=ISBN0-470-39267-3 first1 "Paula I.".
- books?vid=ISBN0-470-39267-3 isCitedBy Baker_percentage.
- books?vid=ISBN0-470-39267-3 isCitedBy Brown_bread.
- books?vid=ISBN0-470-39267-3 isCitedBy Brown_sugar.
- books?vid=ISBN0-470-39267-3 isCitedBy Clotted_cream.
- books?vid=ISBN0-470-39267-3 isCitedBy Flour.
- books?vid=ISBN0-470-39267-3 isbn "0-470-39267-3".
- books?vid=ISBN0-470-39267-3 last "Figioni".
- books?vid=ISBN0-470-39267-3 last1 "Figoni".
- books?vid=ISBN0-470-39267-3 location "New York".
- books?vid=ISBN0-470-39267-3 page "150".
- books?vid=ISBN0-470-39267-3 page "171".
- books?vid=ISBN0-470-39267-3 page "360".
- books?vid=ISBN0-470-39267-3 page "363".
- books?vid=ISBN0-470-39267-3 page "86".
- books?vid=ISBN0-470-39267-3 pages "147–150".
- books?vid=ISBN0-470-39267-3 pages "9–11".
- books?vid=ISBN0-470-39267-3 publisher "John Wiley & Sons".
- books?vid=ISBN0-470-39267-3 publisher "John Wiley and Sons".
- books?vid=ISBN0-470-39267-3 publisher "Wiley".
- books?vid=ISBN0-470-39267-3 quote "Baker's percentage—sometimes called formula percentage or indicated as "on flour weight basis"—is different from the percentages commonly taught in math classes.".
- books?vid=ISBN0-470-39267-3 quote "Glutathione is also found in whole wheat flour, in particular in the wheat germ. ... Toasted wheat germ will not have the same high glutathione activity as raw wheat germ, since glutathione is inactivated by heat. ... If glutathione is not first destroyed, bread dough softens and becomes slack, and oven spring decreases. The result is lower loaf volume and coarser texture.".
- books?vid=ISBN0-470-39267-3 title "How Baking Works".
- books?vid=ISBN0-470-39267-3 title "How Baking Works: Exploring the Fundamentals of Baking Science".
- books?vid=ISBN0-470-39267-3 url "https://books.google.com/books?id=XqKF7PqV02cC&dq=clotted+cream+flavour".
- books?vid=ISBN0-470-39267-3 url v=onepage&q&f=false.
- books?vid=ISBN0-470-39267-3 url v=onepage&q&f=false.
- books?vid=ISBN0-470-39267-3 url v=onepage&q&f=false.
- books?vid=ISBN0-470-39267-3 url v=onepage&q&f=false.
- books?vid=ISBN0-470-39267-3 url books?id=XqKF7PqV02cC.
- books?vid=ISBN0-470-39267-3 url v=onepage&q&f=false.
- books?vid=ISBN0-470-39267-3 year "2010".