Acceptability of low-fat, sugar-free cakes: Effect of providing compositional information during taste-testing

Journal of the American Dietetic Association

Volumn 101, Issue 3, 2001, Pages 354-356

  Campbell, Andrea D ^a,b   Bell, Leonard N ^b  

^a Alabama Cooperative Extension System   (United States)

^b AUBURN UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

SWEETENING AGENT;

ADOLESCENT; ADULT; AGED; ARTICLE; ATTITUDE TO HEALTH; CLINICAL TRIAL; CONSUMER; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; FAT INTAKE; FAT SUBSTITUTE; FEMALE; FOOD ANALYSIS; HUMAN; MALE; MIDDLE AGED; RANDOMIZED CONTROLLED TRIAL; SUGAR INTAKE; TASTE;

ADOLESCENT; ADULT; AGED; CONSUMER SATISFACTION; DIETARY FATS; DIETARY SUCROSE; FAT SUBSTITUTES; FEMALE; FOOD ANALYSIS; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HUMANS; MALE; MIDDLE AGED; SWEETENING AGENTS; TASTE;

EID: 0035286762     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-8223(01)00092-X     Document Type: Article

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