If you made any changes in Pure these will be visible here soon.

Research Output

  • 75 Article
  • 3 Chapter
  • 1 Conference contribution
  • 1 Comment/debate
Conference contribution

Sensory evaluation techniques to promote extruded soy foods consumption and increase consumer acceptance

Lee, S-Y., Neely, E. A. & Lee, Y., Dec 14 2010, Chemistry, Texture, and Flavor of Soy. American Chemical Society, p. 323-338 16 p. (ACS Symposium Series; vol. 1059).

Research output: Chapter in Book/Report/Conference proceedingConference contribution