Matches in DBpedia 2016-04 for { <http://books.google.com/books?vid=ISBN1-4200-6166-6> ?p ?o }
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- books?vid=ISBN1-4200-6166-6 accessdate "2013-03-20".
- books?vid=ISBN1-4200-6166-6 author "O'Brien, Richard".
- books?vid=ISBN1-4200-6166-6 first "R".
- books?vid=ISBN1-4200-6166-6 isCitedBy Dough_conditioner.
- books?vid=ISBN1-4200-6166-6 isCitedBy Rapeseed.
- books?vid=ISBN1-4200-6166-6 isbn "1-4200-6166-6".
- books?vid=ISBN1-4200-6166-6 last "O'Brien".
- books?vid=ISBN1-4200-6166-6 location "Boca Raton".
- books?vid=ISBN1-4200-6166-6 page "319".
- books?vid=ISBN1-4200-6166-6 pages v=onepage&q&f=false.
- books?vid=ISBN1-4200-6166-6 publisher CRC_Press.
- books?vid=ISBN1-4200-6166-6 publisher "CRC".
- books?vid=ISBN1-4200-6166-6 quote "Protein complexing: The ability to complex with the protein in flour provides the basis for a good dough conditioner. Lecithin can function as a natural bread-dough conditioner at addition levels generally between 0.25 and 0.6% based on the weight of the flour.".
- books?vid=ISBN1-4200-6166-6 title "Fats and Oils Formulating and Processing for Applications, Third Edition: Formulating and Processing for Applications".
- books?vid=ISBN1-4200-6166-6 title "Fats and Oils Formulating and Processing for Applications, Third Edition: Formulating and Processing for Applications, Second Edition".
- books?vid=ISBN1-4200-6166-6 url v=onepage&q&f=false.
- books?vid=ISBN1-4200-6166-6 year "2008".