Next Article in Journal
Partial Replacement of Maltodextrin by Sweet Potato Flour (Ipomoea Batatas L. Lamarck) in the Development of a Shake Beverage
Previous Article in Journal
Techno-Functional Role of Exopolysaccharides in Cereal-Based, Yogurt-Like Beverages
Previous Article in Special Issue
Effects of Spray-Drying Temperatures and Ratios of Gum Arabic to Microcrystalline Cellulose on Antioxidant and Physical Properties of Mulberry Juice Powder
Article Menu

Export Article

Open AccessArticle
Beverages 2019, 5(1), 17; https://doi.org/10.3390/beverages5010017

Notes on Article Versions

Action Date Notes Link
article xml file uploaded 6 February 2019 14:15 CET Original file -
article pdf uploaded. 6 February 2019 14:15 CET Version of Record https://www.mdpi.com/2306-5710/5/1/17/pdf-vor
article xml file uploaded 27 February 2019 08:42 CET Update -
article xml uploaded. 27 February 2019 08:42 CET Update https://www.mdpi.com/2306-5710/5/1/17/xml
article pdf uploaded. 27 February 2019 08:42 CET Updated version of record https://www.mdpi.com/2306-5710/5/1/17/pdf-vor
article html file updated 27 February 2019 08:44 CET Original file -
article pdf uploaded. 27 February 2019 08:48 CET Updated version of record https://www.mdpi.com/2306-5710/5/1/17/pdf
article html file updated 27 February 2019 08:49 CET Update -
article html file updated 28 February 2019 16:04 CET Update -
article html file updated 3 April 2019 05:48 CEST Update -
article html file updated 3 April 2019 16:13 CEST Update -
article html file updated 12 April 2019 16:10 CEST Update -
article html file updated 26 April 2019 20:19 CEST Update https://www.mdpi.com/2306-5710/5/1/17/html
Beverages EISSN 2306-5710 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top