McClements, David J <br/><br/>
Reduced-fat foods: the complex science of developing diet-based strategies for tackling overweight and obesity.  [electronic resource] 

 -  Advances in nutrition (Bethesda, Md.)  May 2015 
 - 338S-52S p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.; Review 
<br/><br/><label>ISSN: </label>2156-5376 
<br/><br/><label>Standard No.: </label>10.3945/an.114.006999  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Diet, Fat-Restricted<br/>Dietary Fats--adverse effects<br/>Eating<br/>Energy Intake<br/>Feeding Behavior<br/>Food Technology<br/>Functional Food<br/>Humans<br/>Obesity--diet therapy<br/>Overweight<br/>Satiation