Physicochemical and Sensory Evaluation of Grain-Based Food
Foods
.
2022 Apr 26;11(9):1237.
doi: 10.3390/foods11091237.
Authors
Luca Serventi
1
,
Charles Brennan
2
,
Rana Mustafa
3
Affiliations
1
Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand.
2
School of Science, RMIT University, P.O. Box 2474, Melbourne, VIC 3001, Australia.
3
Department of Plant Sciences, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK S7N 5A8, Canada.
PMID:
35563960
PMCID:
PMC9105745
DOI:
10.3390/foods11091237
Abstract
Grain-based food is a staple of the human diet [...].
Publication types
Editorial