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dcterms:bibliographicCitation <http://dblp.uni-trier.de/rec/bibtex/conf/tei/DoleweerdBB22>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Elzelinde_van_Doleweerd>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Ferran_Altarriba_Bertran>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Miguel_Bruns>
foaf:homepage <http://dx.doi.org/doi.org%2F10.1145%2F3490149.3501315>
foaf:homepage <https://doi.org/10.1145/3490149.3501315>
dc:identifier DBLP conf/tei/DoleweerdBB22 (xsd:string)
dc:identifier DOI doi.org%2F10.1145%2F3490149.3501315 (xsd:string)
dcterms:issued 2022 (xsd:gYear)
rdfs:label INCORPORATING SHAPE-CHANGING FOOD MATERIALS INTO EVERYDAY CULINARY PRACTICES: Guidelines Informed by Participatory Sessions with Chefs Involving Edible pH-responsive Origami Structures. (xsd:string)
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Elzelinde_van_Doleweerd>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Ferran_Altarriba_Bertran>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Miguel_Bruns>
swrc:pages 9:1-9:14 (xsd:string)
dcterms:partOf <https://dblp.l3s.de/d2r/resource/publications/conf/tei/2022>
owl:sameAs <http://bibsonomy.org/uri/bibtexkey/conf/tei/DoleweerdBB22/dblp>
owl:sameAs <http://dblp.rkbexplorer.com/id/conf/tei/DoleweerdBB22>
rdfs:seeAlso <http://dblp.uni-trier.de/db/conf/tei/tei2022.html#DoleweerdBB22>
rdfs:seeAlso <https://doi.org/10.1145/3490149.3501315>
swrc:series <https://dblp.l3s.de/d2r/resource/conferences/tei>
dc:title INCORPORATING SHAPE-CHANGING FOOD MATERIALS INTO EVERYDAY CULINARY PRACTICES: Guidelines Informed by Participatory Sessions with Chefs Involving Edible pH-responsive Origami Structures. (xsd:string)
dc:type <http://purl.org/dc/dcmitype/Text>
rdf:type swrc:InProceedings
rdf:type foaf:Document