Influence of tomato cream soup physical parameters on satiety potential level
This study analysed the diversity of subjectively perceived satiety level induced by the consumption of isocaloric portions of tomato cream soup, prepared with starch additions such as potatoes, pearl barley, pasta and white rice, in the context of differences in weight, viscosity and density of ind...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute of Agrophysics, Polish Academy of Sciences
2020-02-01
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| Series: | Acta Agrophysica |
| Subjects: | |
| Online Access: | http://www.journalssystem.com/aagro/INFLUENCE-OF-TOMATO-CREAM-SOUP-PHYSICAL-PARAMETERS-ON-SATIETY-POTENTIAL-LEVEL,117681,0,2.html |