Matches in DBpedia 2016-04 for { <http://books.google.com/books?vid=ISBN1-85573-553-9> ?p ?o }
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- books?vid=ISBN1-85573-553-9 accessdate "2010-12-08".
- books?vid=ISBN1-85573-553-9 author "Cauvain, Stanley P.".
- books?vid=ISBN1-85573-553-9 first1 "Stanley P.".
- books?vid=ISBN1-85573-553-9 isCitedBy Baker_percentage.
- books?vid=ISBN1-85573-553-9 isCitedBy Bakers_yeast.
- books?vid=ISBN1-85573-553-9 isCitedBy Straight_dough.
- books?vid=ISBN1-85573-553-9 isbn "1-85573-553-9".
- books?vid=ISBN1-85573-553-9 last1 "Cauvain".
- books?vid=ISBN1-85573-553-9 location "Boca Raton".
- books?vid=ISBN1-85573-553-9 page "475".
- books?vid=ISBN1-85573-553-9 publisher "CRC Press".
- books?vid=ISBN1-85573-553-9 quote "Generally the taste of yeast itself is not detectable in bread unless the amount of yeast used is greater than 2.5% based on the weight of flour.".
- books?vid=ISBN1-85573-553-9 ref "harv".
- books?vid=ISBN1-85573-553-9 title "Bread making: improving quality".
- books?vid=ISBN1-85573-553-9 url books?id=f3Ua43ujjUoC&pg=475.
- books?vid=ISBN1-85573-553-9 url v=onepage&q&f=false.
- books?vid=ISBN1-85573-553-9 url v=onepage&q&f=false.
- books?vid=ISBN1-85573-553-9 year "2003".