Activity Stream

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
7 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
7 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
7 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
10 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
10 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
10 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
10 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
10 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
10 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
10 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
10 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
10 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
10 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
1 bhliain 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
1 bhliain 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
1 bhliain ó shin | View this version
admin created the organization Food Industry Development
1 bhliain ó shin