Using sensory cues to optimise the satiety value of a reduced-calorie product labelled ‘healthier choice’

Using sensory cues to optimise the satiety value of a reduced-calorie product labelled ‘healthier choice’

10.3390/nu12010107

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Bibliographic Details
Main Authors: McCrickerd, K., Tay, P.P.S., Tang, C.S., Forde, C.G.
Other Authors: PHYSIOLOGY
Format: Article
Published: MDPI AG 2021
Subjects:
Calorie reduction
Eating behaviour
Health labelling
Satiety
Sensory evaluation
Online Access:https://scholarbank.nus.edu.sg/handle/10635/198707
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Institution: National University of Singapore

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https://scholarbank.nus.edu.sg/handle/10635/198707

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