Communicating the benefits of wholegrain and functional grain products to European consumers

Trends in Food Science and Technology

Volumn 25, Issue 2, 2012, Pages 63-69

  Shepherd, R ^a   Dean, M ^b   Lampila, P ^c,g   Arvola, A ^c   Saba, A ^d   Vassallo, M ^d   Claupein, E ^e   Winkelmann, M ^e   Lahteenmaki L ^f  

^a UNIVERSITY OF SURREY   (United Kingdom)

^b QUEEN'S UNIVERSITY BELFAST   (United Kingdom)

^c VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^d ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

^e FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^f AARHUS UNIVERSITY   (Denmark)

^g Research and Development   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

FINLAND; FUNCTIONAL PROPERTIES; GRAIN PRODUCT; REFINED GRAIN;

BIOTECHNOLOGY; FOOD TECHNOLOGY;

HEALTH;

EID: 84861715223     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2012.01.002     Document Type: Article

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