Next Article in Journal
Effects of the Addition of Flaxseed and Amaranth on the Physicochemical and Functional Properties of Instant-Extruded Products
Next Article in Special Issue
Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods—A Comparison Between TDS and TCATA
Previous Article in Journal
Impact of Milk Fortification on the Microbiological and Physicochemical Properties of Set-Type Skimmed Yoghurt Using Three Commercial Soluble Prebiotics
Previous Article in Special Issue
Potential Impact of Oat Ingredient Type on Oral Fragmentation of Biscuits and Oro-Digestibility of Starch—An In Vitro Approach
 
 
Article

Article Versions Notes

Action Date Notes Link
article xml file uploaded 29 May 2019 13:58 CEST Original file -
article xml uploaded. 29 May 2019 13:58 CEST Update https://www.mdpi.com/2304-8158/8/6/182/xml
article pdf uploaded. 29 May 2019 13:58 CEST Version of Record https://www.mdpi.com/2304-8158/8/6/182/pdf
article html file updated 29 May 2019 13:59 CEST Original file -
article html file updated 20 October 2019 23:14 CEST Update -
article html file updated 12 February 2020 16:09 CET Update -
article html file updated 19 July 2022 19:18 CEST Update https://www.mdpi.com/2304-8158/8/6/182/html
Back to TopTop