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Journal of food science, 06/2022, Letnik: 87, Številka: 6Journal Article
June Online Cover : Photographs before cooking and husk removal of the five bunya nut samples and the chestnut sample evaluated in the study, sensory profiles of bunya nuts vs. chestnuts and of boiled vs. roasted bunya nuts, and PCA bi‐plot of the sensory properties of 12 samples, from “Sensory properties of Australian bunya nuts” by Jaqueline Moura Nadolny, Odette Best, Emma Hassall, Heather M. Shewan, Sandra M. Olarte Mantilla, Jason R. Stokes, Heather E. Smyth. p. 2732–2743.
