br 06803867658
https://w3id.org/oc/meta/br/06803867658

is a

• document
• article

title

• Technological, Nutritional, And Sensory Characteristics Of Gnocchi Enriched With Hemp Seed Flour

publication date

• 2022-09-09

contributor

• https://w3id.org/oc/meta/ar/068015777766
• https://w3id.org/oc/meta/ar/068015777767
• https://w3id.org/oc/meta/ar/068015777768
• https://w3id.org/oc/meta/ar/068015777769
• https://w3id.org/oc/meta/ar/068015777770
• https://w3id.org/oc/meta/ar/068015777771
• https://w3id.org/oc/meta/ar/068015777772
• https://w3id.org/oc/meta/ar/068015777773
• https://w3id.org/oc/meta/ar/068015777774

format

• https://w3id.org/oc/meta/re/06802641995

identifier

• https://w3id.org/oc/meta/id/062404512118
• https://w3id.org/oc/meta/id/06480717856
• https://w3id.org/oc/meta/id/06803490360

part of

• https://w3id.org/oc/meta/br/062403816746