The sensory acceptance of fibre-enriched cereal foods: A meta-analysis

International Journal of Food Science and Technology

Volumn 51, Issue 1, 2016, Pages 3-13

  Grigor, John M ^a   Brennan, Charles S ^b   Hutchings, Scott C ^c   Rowlands, David S ^d  

^a UNIVERSITY OF ABERTAY DUNDEE   (United Kingdom)

^b LINCOLN UNIVERSITY   (New Zealand)

^c UNIVERSITY COLLEGE DUBLIN   (Ireland)

^d MASSEY UNIVERSITY   (New Zealand)

Author keywords

Additives; Baking; Dietary fibre; Food feed fortification

Indexed keywords

ADDITIVES; FIBERS; FOOD PRODUCTS; RANDOM PROCESSES; SENSORY ANALYSIS;

BAKING; DIETARY FIBRE; HEALTH PROMOTION; META ANALYSIS; OVERALL ACCEPTABILITY; RANDOM EFFECTS; SENSORY ACCEPTABILITIES; SENSORY ACCEPTANCE;

MILITARY ENGINEERING;

EID: 84955199630     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.13005     Document Type: Review

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