This HTML5 document contains 44 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
dctermshttp://purl.org/dc/terms/
n10http://localhost/temp/predkladatel/
n14http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n18http://linked.opendata.cz/resource/domain/vavai/subjekt/
n13http://linked.opendata.cz/ontology/domain/vavai/
shttp://schema.org/
skoshttp://www.w3.org/2004/02/skos/core#
n3http://linked.opendata.cz/ontology/domain/vavai/riv/
n17http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F62156489%3A43210%2F13%3A00203509%21RIV14-MSM-43210___/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n9http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n15http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n11http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n7http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n12http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n5http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n4http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F62156489%3A43210%2F13%3A00203509%21RIV14-MSM-43210___
rdf:type
skos:Concept n13:Vysledek
dcterms:description
Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products. Wheat, apple, potato, and bamboo fibres were applied at 1 and 3% content to bread wheat flour and these additions were studied for the quality of dough and bakery products.
dcterms:title
Influence of Dietary Fibre Addition on the Rheological and Sensory Properties of Dough and Bakery Products Influence of Dietary Fibre Addition on the Rheological and Sensory Properties of Dough and Bakery Products
skos:prefLabel
Influence of Dietary Fibre Addition on the Rheological and Sensory Properties of Dough and Bakery Products Influence of Dietary Fibre Addition on the Rheological and Sensory Properties of Dough and Bakery Products
skos:notation
RIV/62156489:43210/13:00203509!RIV14-MSM-43210___
n13:predkladatel
n18:orjk%3A43210
n3:aktivita
n11:S
n3:aktivity
S
n3:cisloPeriodika
4
n3:dodaniDat
n4:2014
n3:domaciTvurceVysledku
n14:8699119 n14:3995348 n14:6465722
n3:druhVysledku
n12:J
n3:duvernostUdaju
n15:S
n3:entitaPredkladatele
n17:predkladatel
n3:idSjednocenehoVysledku
79727
n3:idVysledku
RIV/62156489:43210/13:00203509
n3:jazykVysledku
n7:eng
n3:klicovaSlova
bakery test; wheat fibre; sensory analysis; apple fibre; bamboo fibre; potato fibre
n3:klicoveSlovo
n9:bamboo%20fibre n9:sensory%20analysis n9:wheat%20fibre n9:bakery%20test n9:apple%20fibre n9:potato%20fibre
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[48287B0DF457]
n3:nazevZdroje
Czech Journal of Food Sciences
n3:obor
n5:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
3
n3:rokUplatneniVysledku
n4:2013
n3:svazekPeriodika
31
n3:tvurceVysledku
Nedomová, Šárka Kučerová, Jindřiška Šottníková, Viera
s:issn
1212-1800
s:numberOfPages
7
n10:organizacniJednotka
43210