Tok aktivnosti

• Rob Davey je posodobil nabor podatkov Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor 5 let nazaj

• Rob Davey je spremenil ekstra "Publisher URL" nabora podatkov Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor 5 let nazaj

• Rob Davey je dodal oznako green k naboru podatkov Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor 5 let nazaj

• Rob Davey je ustvaril nabor podatkov Intrinsic wheat lipid composition effects the interfacial and foaming properties of dough liquor 5 let nazaj