Heiniö, R-L.; Noort, M.W.J.; Katina, K.; Alam, S.A.; Sozer, N.; De Kock, Henrietta Letitia; Hersleth, M.; Poutanen, K.(Elsevier, 2016-01)
BACKGROUND : Wholegrain foods are known to be health-beneficial but their sensory characteristics may
be a limiting factor for consumption. The scientific literature of factors influencing sensory quality of
wholegrain ...
