Next Article in Journal
Ingredient Functionality of Soy, Chickpea, and Pea Protein before and after Dry Heat Pretreatment and Low Moisture Extrusion
Previous Article in Journal
Dynamic Compressive Stress Relaxation Model of Tomato Fruit Based on Long Short-Term Memory Model
Previous Article in Special Issue
Effects of Process Variables on the Physicochemical, Textural, and Structural Properties of an Isolated Pea Protein-Based High-Moisture Meat Analog
 
 
Article

Article Versions Notes

Foods 2024, 13(14), 2167; https://doi.org/10.3390/foods13142167
Action Date Notes Link
article xml file uploaded 9 July 2024 11:24 CEST Original file -
article xml uploaded. 9 July 2024 11:24 CEST Update https://www.mdpi.com/2304-8158/13/14/2167/xml
article pdf uploaded. 9 July 2024 11:25 CEST Version of Record https://www.mdpi.com/2304-8158/13/14/2167/pdf
article html file updated 9 July 2024 11:26 CEST Original file https://www.mdpi.com/2304-8158/13/14/2167/html
Back to TopTop