Understanding the role of dynamic texture perception in consumers' expectations of satiety and satiation. A case study on barley bread

dc.contributor.author	Nguyen, Quoc Cuong
dc.contributor.author	Wahlgren, Marte Berg
dc.contributor.author	Almli, Valerie Lengard
dc.contributor.author	Varela, Paula
dc.date.accessioned	2018-01-04T12:22:14Z
dc.date.available	2018-01-04T12:22:14Z
dc.date.created	2017-11-26T12:07:30Z
dc.date.issued	2017
dc.identifier.citation	Food Quality and Preference. 2017, 62 218-226.	nb_NO
dc.identifier.issn	0950-3293
dc.identifier.uri	http://hdl.handle.net/11250/2475669
dc.language.iso	eng	nb_NO
dc.rights	Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/deed.no	*
dc.title	Understanding the role of dynamic texture perception in consumers' expectations of satiety and satiation. A case study on barley bread	nb_NO
dc.type	Journal article	nb_NO
dc.type	Peer reviewed	nb_NO
dc.description.version	acceptedVersion	nb_NO
dc.source.pagenumber	218-226	nb_NO
dc.source.volume	62	nb_NO
dc.source.journal	Food Quality and Preference	nb_NO
dc.identifier.doi	10.1016/j.foodqual.2017.06.006
dc.identifier.cristin	1518451
cristin.unitcode	192,12,0,0
cristin.unitname	Kjemi, bioteknologi og matvitenskap
cristin.ispublished	true
cristin.fulltext	postprint
cristin.qualitycode	1

Med mindre annet er angitt, så er denne innførselen lisensiert som Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal