Matches in DBpedia 2016-04 for { <http://books.google.com/books?vid=ISBN0-471-16857-2> ?p ?o }
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- books?vid=ISBN0-471-16857-2 author "Jeffrey Hamelman".
- books?vid=ISBN0-471-16857-2 first "Jeffery".
- books?vid=ISBN0-471-16857-2 isCitedBy Bread.
- books?vid=ISBN0-471-16857-2 isCitedBy Sourdough.
- books?vid=ISBN0-471-16857-2 isCitedBy Sponge_and_dough.
- books?vid=ISBN0-471-16857-2 isCitedBy Straight_dough.
- books?vid=ISBN0-471-16857-2 isbn "0-471-16857-2".
- books?vid=ISBN0-471-16857-2 last "Hamelman".
- books?vid=ISBN0-471-16857-2 location "New York".
- books?vid=ISBN0-471-16857-2 pages "6–362".
- books?vid=ISBN0-471-16857-2 pages "7–13".
- books?vid=ISBN0-471-16857-2 publisher "John Wiley".
- books?vid=ISBN0-471-16857-2 quote "A high gluten white flour will require more mix time than a white flour with a lower gluten content,...".
- books?vid=ISBN0-471-16857-2 ref "harv".
- books?vid=ISBN0-471-16857-2 title "Bread: a baker's book of techniques and recipes".
- books?vid=ISBN0-471-16857-2 year "2004".