Structure of Whole Grain Breads: Sensory Perception and Health Effects

Authors :: Katariina Roininen
Kirsi-Helena Liukkonen
Irene Katina
Karin Autio
Kaisa Poutanen
Hannu Mykkänen
Marquart, Len
Jacobs Jr, David R.
McIntosh, Graeme H.
Poutanen, Kaisa
Reicks, Marla
Source :: Autio, K, Liukkonen, K-H, Mykkänen, H, Katina, K, Roininen, K & Poutanen, K 2007, Structure of Whole Grain Breads: Sensory Perception and Health Effects . in L Marquart, D R Jacobs Jr, G H McIntosh, K Poutanen & M Reicks (eds), Whole Grains Health . Blackwell Publishing Professional, Ames, Iowa, USA, pp. 115-122 . https://doi.org/10.1002/9780470277607.ch9, Whole Grains and Health
Publication Year :: 2007
Publisher :: Blackwell Publishing Professional, 2007.

Subjects :: chemistry.chemical_classification
chemistry
Perception
media_common.quotation_subject
Food science
Psychology
Gluten
Whole grains
media_common

Language :: English
Database :: OpenAIRE
Journal :: Autio, K, Liukkonen, K-H, Mykkänen, H, Katina, K, Roininen, K & Poutanen, K 2007, Structure of Whole Grain Breads: Sensory Perception and Health Effects . in L Marquart, D R Jacobs Jr, G H McIntosh, K Poutanen & M Reicks (eds), Whole Grains Health . Blackwell Publishing Professional, Ames, Iowa, USA, pp. 115-122 . https://doi.org/10.1002/9780470277607.ch9, Whole Grains and Health
Accession number :: edsair.doi.dedup.....af88724acb5f5a7095ff5ea356372511
Full Text :: https://doi.org/10.1002/9780470277607.ch9