Publications by authors named "Katri Grenman"
Article Synopsis
- * Researchers evaluated snack characteristics, including viscosity and sensory qualities, finding that protein and fiber affected consistency differently between spoonable and drinkable products while oat-based snacks had distinct sensory profiles compared to dairy ones.
- * Consumer feedback indicated high satisfaction with the HSM's usability and ordering speed, with a preference for berry-flavored snacks and common usage during transitions between activities.
