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Using sensory cues to optimise the satiety value of a reduc..:
McCrickerd, K
;
Tay, P.P.S
;
Tang, C.S
.
McCrickerd, K., Tay, P.P.S., Tang, C.S., Forde, C.G. (2020). Using sensory cues to optimise the satiety value of a reduced-calorie product labelled 'healthier choice'. Nutrients 12 (1) : 107. ScholarBank@NUS Repository. https://doi.org/10.3390/nu12010107. , 2020
Link:
https://scholarbank.nus.edu.sg/handle/10635/198707
RT Journal T1 <Title>Using sensory cues to optimise the satiety value of a reduced-calorie product labelled 'healthier choice'</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftnunivsingapore:oai:scholarbank.nus.edu.sg:10635_198707&Exemplar=1&LAN=DE A1 McCrickerd, K A1 Tay, P.P.S A1 Tang, C.S A1 Forde, C.G PB MDPI AG YR 2020 K1 Calorie reduction K1 Eating behaviour K1 Health labelling K1 Satiety K1 Sensory evaluation JF McCrickerd, K., Tay, P.P.S., Tang, C.S., Forde, C.G. (2020). Using sensory cues to optimise the satiety value of a reduced-calorie product labelled 'healthier choice'. Nutrients 12 (1) : 107. ScholarBank@NUS Repository. https://doi.org/10.3390/nu12010107 LK http://dx.doi.org/https://scholarbank.nus.edu.sg/handle/10635/198707 DO https://scholarbank.nus.edu.sg/handle/10635/198707 SF ELIB - SuUB Bremen
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