Liking of health-functional foods containing lupin kernel fibre following repeated consumption in a dietary intervention setting

Appetite

Volumn 55, Issue 2, 2010, Pages 232-237

  Hall, Ramon S ^a   Baxter, Amynta L ^a   Fryirs, Cathy ^b   Johnson, Stuart K ^a,c  

^a DEAKIN UNIVERSITY   (Australia)

^b George Weston Technologies   (Australia)

^c CURTIN UNIVERSITY   (Australia)

Author keywords

Acceptability; Fibre; Functional foods; Lupin

Indexed keywords

ARTICLE; BREAD; CACAO; CLINICAL TRIAL; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; DIET; FLAVOR; FOOD; FOOD INTAKE; FOOD TEXTURE; FUNCTIONAL FOOD; HUMAN; LUPIN; MALE; MILK; NORMAL HUMAN; NUT KERNEL; PASTA; RANDOMIZED CONTROLLED TRIAL; SENSORIMOTOR FUNCTION; SINGLE BLIND PROCEDURE;

ADULT; AUSTRALIA; CROSS-OVER STUDIES; DIETARY FIBER; EATING; FUNCTIONAL FOOD; HEALTH FOOD; HUMANS; LUPINUS; MALE; MIDDLE AGED; SINGLE-BLIND METHOD;

EID: 77956418683     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2010.06.004     Document Type: Article

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