Sensory characteristics of wholegrain and bran-rich cereal foods: A review
- Raija-Liisa Heiniö*
- , M.W.J. Noort
- , K. Katina
- , Syed Ariful Alam
- , Nesli Sözer
- , H.L. de Kock
- , M. Hersleth
- , Kaisa Poutanen
*Corresponding author for this work
- Netherlands Organisation for Applied Scientific Research (TNO)
- University of Helsinki
- VTT (former employee or external)
- University of Pretoria
- Nofima - Norwegian Institute of Food, Fisheries and Aquaculture Research
- University of Eastern Finland
Research output: Contribution to journal › Review Article › peer-review
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