[{"data": {"name": "Vom Brot und seinen Eigenschaften. III.: Brot mit Mehlsurrogaten", "@type": "ScholarlyArticle", "genre": "journal-article", "author": [{"name": "M. Rubner", "@type": "Person"}], "license": "cc0", "@context": "http://schema.org/", "encoding": [{"@type": "MediaObject", "contentUrl": "https://zenodo.org/record/2451189/files/article.pdf", "encodingFormat": "application/pdf"}], "publisher": {"name": "Thieme Publishing Group", "@type": "Organization"}, "identifier": [{"@type": "PropertyValue", "value": "10.1055/s-0029-1191133", "propertyID": "DOI"}, {"@type": "PropertyValue", "value": "CCXGFeB55MM5E-CTcmyvLZ3PdHz-CDfSLj8F9BLpM-CRgdmJrCiW7Sy", "propertyID": "ISCC"}], "datePublished": "1915-05-01"}, "schema": "schema.org", "mediatype": "application/ld+json"}]