Next Article in Journal
Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread
Next Article in Special Issue
A Systematic Comparison of the Intrinsic Properties of Wheat and Oat Bran Fractions and Their Effects on Dough and Bread Properties: Elucidation of Chemical Mechanisms, Water Binding, and Steric Hindrance
Previous Article in Journal
Characterization of Macro- and Microalgae Extracts Bioactive Compounds and Micro- and Macroelements Transition from Algae to Extract
Previous Article in Special Issue
Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks
 
 
Search for Articles:
Title / Keyword
Author / Affiliation / Email
Journal
Article Type
 
 
Advanced Search
 
Section
Special Issue
Volume
Issue
Number
Page
 
Journals
Foods
Volume 10
Issue 9
10.3390/foods10092225
Version Notes
Due to scheduled maintenance work on our database systems, there may be short service disruptions on this website between 10:00 and 11:00 CEST on June 14th.
foods-logo
Submit to this Journal Review for this Journal Propose a Special Issue
► Article Menu

Article Menu

share Share announcement Help format_quote Cite question_answer Discuss in SciProfiles
Article

Article Versions Notes

Foods 2021, 10(9), 2225; https://doi.org/10.3390/foods10092225
Action Date Notes Link
article xml file uploaded 19 September 2021 15:59 CEST Original file -
article xml uploaded. 19 September 2021 15:59 CEST Update https://www.mdpi.com/2304-8158/10/9/2225/xml
article pdf uploaded. 19 September 2021 15:59 CEST Version of Record https://www.mdpi.com/2304-8158/10/9/2225/pdf
article supplementary file uploaded. 19 September 2021 15:59 CEST - https://www.mdpi.com/2304-8158/10/9/2225#supplementary
article html file updated 19 September 2021 16:00 CEST Original file -
article html file updated 19 September 2021 16:00 CEST Update -
article html file updated 30 July 2022 06:43 CEST Update https://www.mdpi.com/2304-8158/10/9/2225/html
Back to TopTop