11- to 13-Year-Old Children’s Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness

por Højer, Rikke, Aaslyng, Margit Dall
Publicado 2023

Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market

por Aaslyng, Margit Dall, Højer, Rikke
Publicado 2021

Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns

por Laugesen, Susanne Bølling, Dethlefsen, Sandra Lenz, Petersen, Iben Lykke, Aaslyng, Margit Dall
Publicado 2022

Sensory characteristics and consumer liking of sausages with 10% fat and added rye or wheat bran

por Arildsen Jakobsen, Louise Margrethe, Vuholm, Stine, Aaslyng, Margit Dall, Kristensen, Mette, Sørensen, Karina Vejrum, Raben, Anne, Kehlet, Ursula
Publicado 2014