Sandra Stolzenbach Wæhrens
Assistant professor
Design and Consumer Behavior
Rolighedsvej 26
1958 Frederiksberg C
ORCID: 0000-0003-4717-9135
1 - 1 out of 1Page size: 50
- 2021
- Published
Perception and liking of yogurts with different degrees of granularity in relation to ethnicity, preferred oral processing and lingual tactile acuity
Liu, Jing, 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
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Supercritical fluid extracted rapeseed oil, its chemical- and sensory profile
Research output: Contribution to conference › Conference abstract for conference › Research
Published