Work

Sensory characteristics of wholegrain and bran-rich cereal foods – A review

Year: 2015

Type: article

Source: Trends in Food Science & Technology

DOI: 10.1016/j.tifs.2015.11.002

Authors: R.L. Heiniö, M.W.J. Noort, K. Katina, S.A. Alam, N. Sozer, H.L. de Kock, M. Hersleth, K. Poutanen

Institutions: VTT Technical Research Centre of Finland, University of Helsinki, University of Pretoria, Nofima, University of Eastern Finland

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: green

OpenAlex ID: W2221270530

FWCI: 12.28

Cites: 170

Cited by: 314

Related to: 10