Identifying temporal sensory drivers of liking of biscuit supplemented with brewer’s spent grain for young consumers
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference91 articles.
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Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Use of temporal sensory evaluation methods with consumers: a position paper;Current Opinion in Food Science;2023-12
2. The Rheology and Textural Properties of Bakery Products Upcycling Brewers’ Spent Grain;Foods;2023-09-22
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