Sandra Stolzenbach Wæhrens

Sandra Stolzenbach Wæhrens

Assistant professor

ORCID: 0000-0003-4717-9135

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  1. 2021
  2. Published

    Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity

    Liu, J., Bech, A. C., Wæhrens, Sandra Stolzenbach & Bredie, Wender, 2021, In: Food Quality and Preference. 90, 8 p., 104158.

    Research output: Contribution to journal › Journal article › Research › peer-review

ID: 4240224