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- Thickening abstract "In cooking, thickening is the process of increasing the viscosity of a liquid either by reduction, or by the addition of a thickening agent, typically containing starch.Desserts are often thickened with sago, tapioca, gelatin or a gelatin substitute such as agar. Soups, sauces and stews are more often thickened with a starchy ingredient like cornstarch, arrowroot or wheat flour, or a fat and flour mixture such as roux or beurre manié. More rarely, savory dishes may be thickened with blood.".
- Thickening wikiPageID "865227".
- Thickening wikiPageRevisionID "544804269".
- Thickening auto "yes".
- Thickening date "December 2009".
- Thickening hasPhotoCollection Thickening.
- Thickening subject Category:Cooking_techniques.
- Thickening subject Category:Edible_thickening_agents.
- Thickening comment "In cooking, thickening is the process of increasing the viscosity of a liquid either by reduction, or by the addition of a thickening agent, typically containing starch.Desserts are often thickened with sago, tapioca, gelatin or a gelatin substitute such as agar. Soups, sauces and stews are more often thickened with a starchy ingredient like cornstarch, arrowroot or wheat flour, or a fat and flour mixture such as roux or beurre manié. More rarely, savory dishes may be thickened with blood.".
- Thickening label "Binden (Kochen)".
- Thickening label "Doorhaalvloeistof".
- Thickening label "Texturant alimentaire".
- Thickening label "Thickening".
- Thickening label "Льезон".
- Thickening label "とろみ".
- Thickening sameAs Binden_(Kochen).
- Thickening sameAs Texturant_alimentaire.
- Thickening sameAs とろみ.
- Thickening sameAs Doorhaalvloeistof.
- Thickening sameAs m.03jpyj.
- Thickening sameAs Q863578.
- Thickening sameAs Q863578.
- Thickening wasDerivedFrom Thickening?oldid=544804269.
- Thickening isPrimaryTopicOf Thickening.