1. Comparing the taste‐modifying properties of nanocellulose and carboxymethyl cellulose. Issue 5 (4th May 2021) Authors: Manninen, Hanna; Sandell, Mari; Mattila, Saila; Hopia, Anu; Laaksonen, Timo Journal: Journal of food science Issue: Volume 86:Issue 5(2021) Page Start: 1928 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗