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- Curdling abstract "In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making sauces and custards.".
- Curdling wikiPageID "1101446".
- Curdling wikiPageRevisionID "582020579".
- Curdling hasPhotoCollection Curdling.
- Curdling subject Category:Cooking_techniques.
- Curdling comment "In cookery, curdling is the breaking of an emulsion or colloid into large parts of different composition through the physico-chemical processes of flocculation, creaming, and coalescence. Curdling is intentional and desirable in making cheese and tofu; unintentional and undesirable in making sauces and custards.".
- Curdling label "Curdling".
- Curdling sameAs m.0gg69rt.
- Curdling sameAs Q5194680.
- Curdling sameAs Q5194680.
- Curdling wasDerivedFrom Curdling?oldid=582020579.
- Curdling isPrimaryTopicOf Curdling.