Next Article in Journal
Comparative Microbiome and Functional Profiling of Cowpea Kimchi Fermented Using Korean and Sichuan Techniques
Next Article in Special Issue
Precision Biomanufacturing with Lactic Acid Bacteria: From Ancestral Fermentations to Technological Innovation and Future Prospects for Next-Generation Functional Foods
Previous Article in Journal
Alternative Proteins from Filamentous Fungi: Drivers of Transformative Change in Future Food Systems
Previous Article in Special Issue
Techno-Nutritional Improvement of Gluten-Free Breads Using Spontaneous Sourdough of Quinoa and Buckwheat Flours
 
 
Review

Article Versions Notes

Action Date Notes Link
article html file updated 2 September 2026 12:06 CEST Update https://www.mdpi.com/2311-5637/12/1/9/html
article html file updated 25 December 2025 07:04 CET Original file -
article pdf uploaded. 22 December 2025 14:47 CET Version of Record https://www.mdpi.com/2311-5637/12/1/9/pdf
article xml uploaded. 22 December 2025 14:47 CET Update https://www.mdpi.com/2311-5637/12/1/9/xml
article xml file uploaded 22 December 2025 14:47 CET Original file -
Back to TopTop