Next Article in Journal
Microstructural, Textural, Sensory Properties and Quality of Wheat–Yam Composite Flour Noodles
Previous Article in Journal
The Effect of High Pressure Processing on Polyphenol Oxidase Activity, Phytochemicals and Proximate Composition of Irish Potato Cultivars
Previous Article in Special Issue
Using Pulses in Baked Products: Lights, Shadows, and Potential Solutions
 
 
Editorial

Article Versions Notes

Foods 2019, 8(10), 518; https://doi.org/10.3390/foods8100518
Action Date Notes Link
article xml file uploaded 21 October 2019 07:40 CEST Original file -
article xml uploaded. 21 October 2019 07:40 CEST Update https://www.mdpi.com/2304-8158/8/10/518/xml
article pdf uploaded. 21 October 2019 07:40 CEST Version of Record https://www.mdpi.com/2304-8158/8/10/518/pdf
article html file updated 21 October 2019 07:41 CEST Original file -
article html file updated 31 October 2019 07:45 CET Update -
article html file updated 14 February 2020 02:31 CET Update https://www.mdpi.com/2304-8158/8/10/518/html
Back to TopTop