Effect of highly aerated food on expected satiety

International Journal of Gastronomy and Food Science

Volumn 2, Issue 1, 2014, Pages 14-21

  Arboleya, Juan Carlos ^a   García Quiroga, Maruxa ^a   Lasa, Daniel ^b   Oliva, Oswaldo ^b   Luis Aduriz, Andoni ^b  

^a MARINE RESEARCH DIVISION   (Spain)

^b Mugaritz Restaurant   (Spain)

Author keywords

Foaming properties; Methylcellulose; Proteins; Satiety; Silica particles

Indexed keywords

EID: 85006842027     PISSN: 1878450X     EISSN: 18784518     Source Type: Journal    
DOI: 10.1016/j.ijgfs.2013.12.002     Document Type: Article

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