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admin updated the dataset Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads
5 mhí ó shin | View this version | Changes
admin updated the dataset Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads
5 mhí ó shin | View this version | Changes
admin updated the dataset Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads
5 mhí ó shin | View this version | Changes
admin updated the dataset Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads
8 mí ó shin | View this version | Changes
admin updated the dataset Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads
8 mí ó shin | View this version | Changes
admin updated the dataset Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads
8 mí ó shin | View this version | Changes
admin updated the dataset Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads
8 mí ó shin | View this version | Changes
admin updated the dataset Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads
8 mí ó shin | View this version | Changes
admin updated the dataset Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads
8 mí ó shin | View this version | Changes
admin updated the dataset Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads
8 mí ó shin | View this version | Changes
admin updated the dataset Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads
8 mí ó shin | View this version | Changes
admin updated the dataset Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads
8 mí ó shin | View this version | Changes
admin updated the dataset Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads
8 mí ó shin | View this version | Changes
admin updated the dataset Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads
9 mí ó shin | View this version | Changes
admin updated the dataset Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads
9 mí ó shin | View this version | Changes
admin created the dataset Data underlying the publication: Structure-function relationship of oat flour fractions when blended with wheat flour: instrumental and nutritional quality characterization of resulting breads
9 mí ó shin | View this version
admin created the organization Food Industry Development
9 mí ó shin