Starch content of ordinary foods associatively conditions human appetite and satiation, indexed by intake and eating pleasantness of starch-paired flavours.
(Q49087966)
scientific article published in June 1982
scientific article published in June 1982
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Starch content of ordinary foods associatively conditions human appetite and satiation, indexed by intake and eating pleasantness of starch-paired flavours.
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| description | scientific article published in June 1982 |
External Links
| (P356) |
10.1016/S0195-6663(82)80009-3
|
| (P698) |
7137995
|