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Sensory profile of hemicellulose-rich wood extracts in yogurt models

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dc.contributor.authorKirjoranta, Satu
dc.contributor.authorKnaapila, Antti
dc.contributor.authorKilpeläinen, Petri
dc.contributor.authorMikkonen, Kirsi S.
dc.contributor.departmentid4100211210
dc.contributor.orcidhttps://orcid.org/0000-0002-0982-0123
dc.contributor.organizationLuonnonvarakeskus
dc.date.accessioned2020-07-08T10:37:56Z
dc.date.accessioned2025-05-27T20:18:12Z
dc.date.available2020-07-08T10:37:56Z
dc.date.issued2020
dc.description.vuosik2020
dc.format.bitstreamfalse
dc.identifier.olddbid488566
dc.identifier.oldhandle10024/546030
dc.identifier.urihttps://jukuri.luke.fi/handle/11111/9801
dc.language.isoen
dc.okm.corporatecopublicationei
dc.okm.discipline415
dc.okm.internationalcopublicationei
dc.okm.openaccess2 = Hybridijulkaisukanavassa ilmestynyt avoin julkaisu
dc.okm.selfarchivedei
dc.publisherChapman & Hall
dc.relation.doi10.1007/s10570-020-03300-9
dc.relation.ispartofseriesCellulose
dc.relation.issn0969-0239
dc.relation.issn1572-882X
dc.source.identifierhttps://jukuri.luke.fi/handle/10024/546030
dc.subject.ysohemicellulose
dc.subject.ysofood
dc.subject.ysoDescriptive analysis
dc.subject.ysoGalactoglucomannans
dc.subject.ysoGlucuronoxylans
dc.subject.ysoemulsions
dc.subject.ysosensory evaluation
dc.teh41007-00123300
dc.titleSensory profile of hemicellulose-rich wood extracts in yogurt models
dc.typepublication
dc.type.okmfi=A1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä|sv=A1 Originalartikel i en vetenskaplig tidskrift|en=A1 Journal article (refereed), original research|

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