Published in
Elsevier, Food Hydrocolloids, (106), p. 105913, 2020
DOI: 10.1016/j.foodhyd.2020.105913
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The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread
Journal article published in 2020 by
Yaqin Wang,
Antonio Trani 
,
Antti Knaapila ,
Sami Hietala,
Rossana Coda,
Kati Katina,
Ndegwa Henry Maina
,
Antti Knaapila ,
Sami Hietala,
Rossana Coda,
Kati Katina,
Ndegwa Henry Maina
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