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- DATEM abstract "DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to create a strong gluten network in dough. It is added to crusty breads, such as rye to impart a springy, chewy texture, as well as in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings.".
- DATEM wikiPageID "806478".
- DATEM wikiPageLength "2449".
- DATEM wikiPageOutDegree "29".
- DATEM wikiPageRevisionID "680502909".
- DATEM wikiPageWikiLink Bakery.
- DATEM wikiPageWikiLink Bread.
- DATEM wikiPageWikiLink Category:Commercial_baking.
- DATEM wikiPageWikiLink Category:Food_emulsifiers.
- DATEM wikiPageWikiLink Category:Food_science.
- DATEM wikiPageWikiLink Code_of_Federal_Regulations.
- DATEM wikiPageWikiLink Diacetyl_tartaric_acid.
- DATEM wikiPageWikiLink Diacetyl_tartaric_anhydride.
- DATEM wikiPageWikiLink Diacetyltartaric_acid.
- DATEM wikiPageWikiLink Dough.
- DATEM wikiPageWikiLink E_number.
- DATEM wikiPageWikiLink Emulsion.
- DATEM wikiPageWikiLink Ester.
- DATEM wikiPageWikiLink European_Food_Safety_Authority.
- DATEM wikiPageWikiLink Fatty_acid.
- DATEM wikiPageWikiLink Food_and_Drug_Administration.
- DATEM wikiPageWikiLink Generally_recognized_as_safe.
- DATEM wikiPageWikiLink Gluten.
- DATEM wikiPageWikiLink Glycerol.
- DATEM wikiPageWikiLink Hydroxyl.
- DATEM wikiPageWikiLink Protein.
- DATEM wikiPageWikiLink Protein_folding.
- DATEM wikiPageWikiLink Rye_bread.
- DATEM wikiPageWikiLink Starch_complex.
- DATEM wikiPageWikiLink Stearic_acid.
- DATEM wikiPageWikiLink Tartaric_acid.
- DATEM wikiPageWikiLink United_States.
- DATEM wikiPageWikiLinkText "DATEM".
- DATEM wikiPageWikiLinkText "Mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acids".
- DATEM wikiPageWikiLinkText "diacetyltartaric acid esters of mono- and diglycerides of fatty acids".
- DATEM wikiPageUsesTemplate Template:Citation_needed.
- DATEM wikiPageUsesTemplate Template:Ingredient-stub.
- DATEM wikiPageUsesTemplate Template:Reflist.
- DATEM subject Category:Commercial_baking.
- DATEM subject Category:Food_emulsifiers.
- DATEM subject Category:Food_science.
- DATEM hypernym Emulsifier.
- DATEM type ChemicalCompound.
- DATEM type Additive.
- DATEM type Ingredient.
- DATEM type Redirect.
- DATEM type Science.
- DATEM comment "DATEM (diacetyl tartaric acid ester of mono- and diglycerides, also E472e) is an emulsifier primarily used in baking to create a strong gluten network in dough. It is added to crusty breads, such as rye to impart a springy, chewy texture, as well as in the production of biscuits, coffee whiteners, salsa con queso, ice cream, and salad dressings.".
- DATEM label "DATEM".
- DATEM sameAs Q409406.
- DATEM sameAs Diacetylweinsäureglyceride.
- DATEM sameAs Esters_mono-_et_diacétyltartriques_de_mono-_et_diglycérides.
- DATEM sameAs Riebiųjų_rūgščių_mono-_ir_digliceridų_mono-_ir_diacetilvyno_rūgšties_esteriai.
- DATEM sameAs m.03dfp_.
- DATEM sameAs Mono-_och_diglyceriders_mono-_och_diacetylvinsyraestrar.
- DATEM sameAs Q409406.
- DATEM wasDerivedFrom DATEM?oldid=680502909.
- DATEM isPrimaryTopicOf DATEM.