Manickavasagan, A.
Reicks, M.
Singh, V.
Sawsana, A.
Intisar, A.M.
Lakshmy, R.
Funding for this research was provided by:
Industrial Innovation Center (IIC)
Atyab Food Tech LLC
Sultan Qaboos University – College of Agricultural and Marine Sciences Dean's Seed
This article is maintained by: Elsevier
Article Title: Acceptability of a reformulated grain-based food: Implications for increasing whole grain consumption
Journal Title: Food Science and Human Wellness
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.fshw.2013.06.002
Content Type: article
Copyright: Copyright © 2013 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V.