Strategies for modifying foods to increase satiety, and reduce subsequent intakes

Agro Food Industry Hi-Tech

Volumn 18, Issue 5 SUPPL., 2007, Pages 22-24

  Irvine, Paula ^a   Livingstone, M Barbara E ^a   Welch, Robert W ^a  

^a UNIVERSITY OF ULSTER   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

DIETARY FIBRE; ENERGY INTAKE; FAT EMULSIONS; FOOD INTAKE; NOVEL FOODS; PHYSICAL STRUCTURES; PHYSICO-CHEMICAL FACTORS;

FOOD TECHNOLOGY;

CHEMICAL CONTAMINATION;

EID: 36349010767     PISSN: 17226996     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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