Matches in DBpedia 2016-04 for { <http://books.google.com/books?vid=ISBN0-8138-1942-3> ?p ?o }
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- books?vid=ISBN0-8138-1942-3 accessdate "2010-12-29".
- books?vid=ISBN0-8138-1942-3 author "Ramaswamy, H.; Marcotte, M".
- books?vid=ISBN0-8138-1942-3 editor "J. Scott Smith, Yiu H. Hui".
- books?vid=ISBN0-8138-1942-3 first1 "H".
- books?vid=ISBN0-8138-1942-3 first2 "M".
- books?vid=ISBN0-8138-1942-3 isCitedBy Baker_percentage.
- books?vid=ISBN0-8138-1942-3 isCitedBy Hosahalli_Ramaswamy.
- books?vid=ISBN0-8138-1942-3 isCitedBy Hosahalli_S._Ramaswamy.
- books?vid=ISBN0-8138-1942-3 isCitedBy Sponge_and_dough.
- books?vid=ISBN0-8138-1942-3 isCitedBy Straight_dough.
- books?vid=ISBN0-8138-1942-3 isbn "0-8138-1942-3".
- books?vid=ISBN0-8138-1942-3 last1 "Ramaswamy".
- books?vid=ISBN0-8138-1942-3 last2 "Marcotte".
- books?vid=ISBN0-8138-1942-3 location "Cambridge, MA".
- books?vid=ISBN0-8138-1942-3 page "178".
- books?vid=ISBN0-8138-1942-3 page "194".
- books?vid=ISBN0-8138-1942-3 publisher Blackwell_Publishing.
- books?vid=ISBN0-8138-1942-3 publisher "Blackwell Pub".
- books?vid=ISBN0-8138-1942-3 quote "Formula percent—term used by the baking industry to describe the amount of each ingredient by weight for a "recipe" or formula compared to the weight of all ingredients.".
- books?vid=ISBN0-8138-1942-3 quote "Formula—term used instead of "recipe," by the baking industry; the weight of each ingredient is determined based on the weight of flour at 100%.".
- books?vid=ISBN0-8138-1942-3 ref "harv".
- books?vid=ISBN0-8138-1942-3 title "Food Processing: Principles and Applications".
- books?vid=ISBN0-8138-1942-3 title "Food processing: principles and applications".
- books?vid=ISBN0-8138-1942-3 url v=onepage&q&f=false.
- books?vid=ISBN0-8138-1942-3 year "2004".