Work

Sensory Trial to Assess the Acceptability of Zinc Fortificants Added to Iron‐fortified Wheat Products

Year: 2002

Type: article

Source: Journal of Food Science

DOI: 10.1111/j.1365-2621.2002.tb11429.x

Authors: D. Lopez de Romaña, K.H. Brown, J‐X. Guinard

Institution: University of California, Davis

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2142131016

FWCI: 2.852

Cites: 8

Cited by: 64

Related to: 10