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- Staling abstract "Staling, or "going stale", is a chemical and physical process in bread and other foods that reduces their palatability. Stale bread is dry and leathery.".
- Staling thumbnail Stale_bread.jpg?width=300.
- Staling wikiPageExternalLink new2.pdf.
- Staling wikiPageExternalLink scholar?cluster=12695890111379250244.
- Staling wikiPageID "9271587".
- Staling wikiPageRevisionID "601065002".
- Staling hasPhotoCollection Staling.
- Staling subject Category:Breads.
- Staling subject Category:Food_science.
- Staling type BakedGoods107622061.
- Staling type Bread107679356.
- Staling type Breads.
- Staling type Food100021265.
- Staling type Food107555863.
- Staling type Foodstuff107566340.
- Staling type Matter100020827.
- Staling type PhysicalEntity100001930.
- Staling type Solid115046900.
- Staling type Starches107566863.
- Staling type Substance100020090.
- Staling comment "Staling, or "going stale", is a chemical and physical process in bread and other foods that reduces their palatability. Stale bread is dry and leathery.".
- Staling label "Altbacken".
- Staling label "Rassissement".
- Staling label "Staling".
- Staling sameAs Altbacken.
- Staling sameAs Rassissement.
- Staling sameAs m.0282hn6.
- Staling sameAs Q434945.
- Staling sameAs Q434945.
- Staling sameAs Staling.
- Staling wasDerivedFrom Staling?oldid=601065002.
- Staling depiction Stale_bread.jpg.
- Staling isPrimaryTopicOf Staling.