| 000 | 01345 a2200421 4500 | ||
|---|---|---|---|
| 005 | 20250517010012.0 | ||
| 264 | 0 | _c20160301 | |
| 008 | 201603s 0 0 eng d | ||
| 022 | _a2042-650X | ||
| 024 | 7 |
_a10.1039/c4fo01019a _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMarcano, J | |
| 245 | 0 | 0 |
_aRelating the effects of protein type and content in increased-protein cheese pies to consumers' perception of satiating capacity. _h[electronic resource] |
| 260 |
_bFood & function _cFeb 2015 |
||
| 300 |
_a532-41 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAdolescent |
| 650 | 0 | 4 | _aAdult |
| 650 | 0 | 4 |
_aCheese _xanalysis |
| 650 | 0 | 4 | _aConsumer Behavior |
| 650 | 0 | 4 |
_aDietary Proteins _xchemistry |
| 650 | 0 | 4 | _aFemale |
| 650 | 0 | 4 | _aFood Handling |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aMale |
| 650 | 0 | 4 | _aMiddle Aged |
| 650 | 0 | 4 | _aRheology |
| 650 | 0 | 4 |
_aSatiation _xphysiology |
| 650 | 0 | 4 |
_aSoybean Proteins _xchemistry |
| 650 | 0 | 4 | _aSurveys and Questionnaires |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 |
_aWhey Proteins _xchemistry |
| 650 | 0 | 4 | _aYoung Adult |
| 700 | 1 | _aVarela, P | |
| 700 | 1 | _aFiszman, S | |
| 773 | 0 |
_tFood & function _gvol. 6 _gno. 2 _gp. 532-41 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1039/c4fo01019a _zAvailable from publisher's website |
| 999 |
_c24456543 _d24456543 |
||