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- Baguette type Food external.
- Baguette type Q2095 external.
- Baguette type FunctionalSubstance external.
- Baguette comment "A baguette (English pronunciation: /bæˈɡɛt/; French pronunciation: [baˈɡɛt]) is a long thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 or 6 centimetres (2 or 2⅓ in) and a usual length of about 65 centimetres (26 in), although a baguette can be up to a metre (39 in) long." external.
- Baguette label "Baguette" external.
- Baguette wasDerivedFrom Baguette?oldid=782659176 external.
- Baguette abstract "A baguette (English pronunciation: /bæˈɡɛt/; French pronunciation: [baˈɡɛt]) is a long thin loaf of French bread that is commonly made from basic lean dough (the dough, though not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about 5 or 6 centimetres (2 or 2⅓ in) and a usual length of about 65 centimetres (26 in), although a baguette can be up to a metre (39 in) long." external.
- Baguette isPrimaryTopicOf Baguette external.