Article
type: Class

2019
type: Class

Document
type: Class

Anualidad
type: Class

Information Content Entity
type: Class

Continuant
type: Class

Entity
type: Class

Congress communication
type: Class

Generically Dependent Continuant
type: Class

Conference Paper
type: Class

RDF description of Blanching time effect on techno-functional properties of white, black and red quinoa flours - http://research.umh.es/vivo/pub/comunicacion/202304
type: Document
rights: termsOfUse
date: 2026-08-13T20:33:37
publisher: Blanching time effect on techno-functional properties of white, black and red quinoa flours

Blanching time effect on techno-functional properties of white, black and red quinoa flours
type: Entity
included: Tecnología Agroalimentaria 2019
page start: 74
most specific type: 2019
related by: Autor:4143-Comunicación:202304
type: Congress communication
related by: Autor:1410-Comunicación:202304
type: Continuant
most specific type: Conference Paper
type: Information Content Entity
included: Innovaciones en Productos Alimentarios 2019
type: Document
type: 2019
RO_0002353: 1SR WORLD CONGRESS
type: Thing
related by: Autor:3730-Comunicación:202304
related by: Autor:5551-Comunicación:202304
type: Generically Dependent Continuant
page end: 74
included: Instituto Centro de Investigación Operativa 2019
included: Unidad Mixta de Investigación en Métodos Estadísticos Avanzados en Ciencias de la Salud UMH-FISABIO 2019
type: Article
included: Estadística, Matemáticas e Informática 2019
related by: Autor:3833-Comunicación:202304
type: Anualidad
type: Conference Paper
ARG_2000028: 202304 vcard
most specific type: Congress communication
date time value: 202304 pubdate
related by: Autor:164612-Comunicación:202304
related by: Autor:4245-Comunicación:202304

Tecnología Agroalimentaria 2019
type: Anualidad
type: DepartmentReport
type: Thing
type: ResearchReport
type: 2019
includes: Blanching time effect on techno-functional properties of white, black and red quinoa flours

Autor:4143-Comunicación:202304
type: Relationship
type: BFO_0000020
type: Entity
type: Thing
type: Authorship
type: Continuant
relates: Blanching time effect on techno-functional properties of white, black and red quinoa flours

Autor:1410-Comunicación:202304
type: Relationship
type: BFO_0000020
type: Entity
type: Thing
type: Authorship
type: Continuant
relates: Blanching time effect on techno-functional properties of white, black and red quinoa flours

Innovaciones en Productos Alimentarios 2019
type: ResearchOrganizationReport
type: Anualidad
type: Thing
type: ResearchReport
type: 2019
includes: Blanching time effect on techno-functional properties of white, black and red quinoa flours

1SR WORLD CONGRESS
type: BFO_0000003
RO_0002234: Blanching time effect on techno-functional properties of white, black and red quinoa flours
type: BFO_0000015
type: Anualidad
type: 2019
type: Thing
type: Event
type: Conference
type: Entity

Autor:3730-Comunicación:202304
type: Relationship
type: BFO_0000020
type: Entity
type: Thing
type: Authorship
type: Continuant
relates: Blanching time effect on techno-functional properties of white, black and red quinoa flours

Autor:5551-Comunicación:202304
type: Relationship
type: BFO_0000020
type: Entity
type: Thing
type: Authorship
type: Continuant
relates: Blanching time effect on techno-functional properties of white, black and red quinoa flours

Instituto Centro de Investigación Operativa 2019
type: InstituteReport
type: Anualidad
type: Thing
type: ResearchReport
type: 2019
includes: Blanching time effect on techno-functional properties of white, black and red quinoa flours

Unidad Mixta de Investigación en Métodos Estadísticos Avanzados en Ciencias de la Salud UMH-FISABIO 2019
type: ResearchOrganizationReport
type: Anualidad
type: Thing
type: ResearchReport
type: 2019
includes: Blanching time effect on techno-functional properties of white, black and red quinoa flours

Estadística, Matemáticas e Informática 2019
type: Anualidad
type: DepartmentReport
type: Thing
type: ResearchReport
type: 2019
includes: Blanching time effect on techno-functional properties of white, black and red quinoa flours

Autor:3833-Comunicación:202304
type: Relationship
type: BFO_0000020
type: Entity
type: Thing
type: Authorship
type: Continuant
relates: Blanching time effect on techno-functional properties of white, black and red quinoa flours

Autor:164612-Comunicación:202304
type: Relationship
type: BFO_0000020
type: Entity
type: Thing
type: Authorship
type: Continuant
relates: Blanching time effect on techno-functional properties of white, black and red quinoa flours

Autor:4245-Comunicación:202304
type: Relationship
type: BFO_0000020
type: Entity
type: Thing
type: Authorship
type: Continuant
relates: Blanching time effect on techno-functional properties of white, black and red quinoa flours