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2025
Norton, V. 
ORCID: https://orcid.org/0000-0002-1961-2539, Rodriguez Garcia, J., Wagstaff, C. ORCID: https://orcid.org/0000-0001-9400-8641, Lovegrove, A., Shewry, P., Charlton, M., Gillett, N., Tindall, M., Prins, A. and Lignou, S. ORCID: https://orcid.org/0000-0001-6971-2258
(2025)
Exploring the relationship between physical properties and sensory characteristics of newly developed white breads with improved nutritional composition – initial insights.
LWT - Food Science and Technology, 230.
118297.
ISSN 1096-1127
doi: 10.1016/j.lwt.2025.118297