Flux d'activitat

• Rob Davey ha modificat el conjunt de dades Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor fa uns 5 anys

• Rob Davey ha canviat l'element extra "Publisher URL" del conjunt de dades Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor fa uns 5 anys

• Rob Davey ha afegit l'etiqueta green al conjunt de dades Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor fa uns 5 anys

• Rob Davey ha creat el conjunt de dades Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor fa uns 5 anys