Matches in DBpedia 2016-04 for { <http://books.google.com/books?vid=ISBN0-632-05532-4> ?p ?o }
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- books?vid=ISBN0-632-05532-4 accessdate "2013-02-28".
- books?vid=ISBN0-632-05532-4 author "Smith, Jim Q.".
- books?vid=ISBN0-632-05532-4 edition "Second".
- books?vid=ISBN0-632-05532-4 isCitedBy Sourdough.
- books?vid=ISBN0-632-05532-4 isbn "0-632-05532-4".
- books?vid=ISBN0-632-05532-4 location "Oxford".
- books?vid=ISBN0-632-05532-4 page "204".
- books?vid=ISBN0-632-05532-4 publisher "Blackwell Science".
- books?vid=ISBN0-632-05532-4 quote "When baker's yeast became available, the immediate need for the dough resting time of several hours disappeared. The industrialisation of bread-making was introduced and consequently the production time was dramatically reduced. Dough conditioners and enzymes became necessary to secure the required dough characteristics.".
- books?vid=ISBN0-632-05532-4 title "Technology of reduced additive foods".
- books?vid=ISBN0-632-05532-4 url v=onepage&q&f=false.
- books?vid=ISBN0-632-05532-4 year "2004".