Matches in DBpedia 2016-04 for { <http://books.google.com/books?vid=ISBN0-85404-486-8> ?p ?o }
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- books?vid=ISBN0-85404-486-8 accessdate "2011-04-30".
- books?vid=ISBN0-85404-486-8 accessdate "2012-12-08".
- books?vid=ISBN0-85404-486-8 author "Edwards, W.P.".
- books?vid=ISBN0-85404-486-8 author "WPEdwards".
- books?vid=ISBN0-85404-486-8 isCitedBy Bread.
- books?vid=ISBN0-85404-486-8 isCitedBy Graham_flour.
- books?vid=ISBN0-85404-486-8 isbn "0-85404-486-8".
- books?vid=ISBN0-85404-486-8 location "Cambridge, Eng".
- books?vid=ISBN0-85404-486-8 page "60".
- books?vid=ISBN0-85404-486-8 page "68".
- books?vid=ISBN0-85404-486-8 publisher "Royal Society of Chemistry".
- books?vid=ISBN0-85404-486-8 quote "When bread expands in the oven the resulting expansion is known as oven spring. It has been calculated that water expansion was responsible for some 60% of the expansion.".
- books?vid=ISBN0-85404-486-8 title "The science of bakery products".
- books?vid=ISBN0-85404-486-8 url "https://books.google.com/books?id=oCVPjK0mSfkC&pg=PA68".
- books?vid=ISBN0-85404-486-8 url v=onepage&q&f=false.
- books?vid=ISBN0-85404-486-8 year "2007".