Starch content of ordinary foods associatively conditions human appetite and satiation, indexed by intake and eating pleasantness of starch-paired flavours.
- 1 June 1982
- Vol. 3 (2), 163-184
- https://doi.org/10.1016/s0195-6663(82)80009-3
Abstract
No abstract availableThis publication has 22 references indexed in Scilit:
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