@prefix config: . @prefix meta: . @prefix rdf: . @prefix rdfs: . @prefix xsd: . @prefix owl: . @prefix dc: . @prefix dcmitype: . @prefix dcterms: . @prefix foaf: . @prefix geo: . @prefix om: . @prefix locn: . @prefix schema: . @prefix skos: . @prefix dbpedia: . @prefix p: . @prefix yago: . @prefix units: . @prefix geonames: . @prefix prv: . @prefix prvTypes: . @prefix doap: . @prefix void: . @prefix ir: . @prefix ou: . @prefix teach: . @prefix time: . @prefix datex: . @prefix aiiso: . @prefix vivo: . @prefix bibo: . @prefix fabio: . @prefix vcard: . @prefix swrcfe: . @prefix frapo: . @prefix org: . @prefix ei2a: . @prefix pto: . vcard:url ; bibo:doi "10.1111/jfq.12079"; dcterms:title "Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics"; dcterms:creator "Bassett M.N."; dcterms:publisher "Journal of Food Quality"; ou:urlOrcid ; ou:vecesCitado "39"; dcterms:contributor "Bassett M.N., Perez-Palacios T., Cipriano I., Cardoso P., Ferreira I.M.P.L.V.O., Samman N., Pinho O."; vivo:identifier "2014-175"; bibo:page_range "107-116"; ou:eid "2-s2.0-84898860101"; ou:urlScopus ; fabio:hasPublicationYear "2014"; bibo:issn "0146-9428"; bibo:eissn "1745-4557"; ou:bibtex "@article{Pérez-Palacios2014,title = {Development of Bread with NaCl Reduction and Calcium Fortification: Study of Its Quality Characteristics},journal = {Journal of Food Quality},year = {2014},volume = {37},number = {2},pages = {107-116},author = {Bassett, M.N. and P{\\'e}rez-Palacios, T. and Cipriano, I. and Cardoso, P. and Ferreira, I.M.P.L.V.O. and Samman, N. and Pinho, O.}}"; bibo:volume "37"; ou:tipoPublicacion "Article"; a ou:Publicacion; ou:publicadaEnRevista . ou:tienePublicacion .