Marcano, J <br/><br/>
Relating the effects of protein type and content in increased-protein cheese pies to consumers' perception of satiating capacity.  [electronic resource] 

 -  Food & function  Feb 2015 
 - 532-41 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>2042-650X 
<br/><br/><label>Standard No.: </label>10.1039/c4fo01019a  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adolescent<br/>Adult<br/>Cheese--analysis<br/>Consumer Behavior<br/>Dietary Proteins--chemistry<br/>Female<br/>Food Handling<br/>Humans<br/>Male<br/>Middle Aged<br/>Rheology<br/>Satiation--physiology<br/>Soybean Proteins--chemistry<br/>Surveys and Questionnaires<br/>Taste<br/>Whey Proteins--chemistry<br/>Young Adult