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

dc.contributor.authorNguyen, Quoc Cuong
dc.contributor.authorWahlgren, Marte Berg
dc.contributor.authorAlmli, Valerie Lengard
dc.contributor.authorVarela, Paula
dc.date.accessioned2018-01-31T13:40:13Z
dc.date.available2018-01-31T13:40:13Z
dc.date.created2017-11-26T12:07:30Z
dc.date.issued2017
dc.identifier.citationFood Quality and Preference. 2017, 62 218-226.nb_NO
dc.identifier.issn0950-3293
dc.identifier.urihttp://hdl.handle.net/11250/2481034
dc.language.isoengnb_NO
dc.titleUnderstanding the role of dynamic texture perception in consumers' expectations of satiety and satiation. A case study on barley breadnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersion
dc.source.pagenumber218-226nb_NO
dc.source.volume62nb_NO
dc.source.journalFood Quality and Preferencenb_NO
dc.identifier.doi10.1016/j.foodqual.2017.06.006
dc.identifier.cristin1518451
cristin.unitcode7543,3,3,0
cristin.unitcode7543,0,0,0
cristin.unitnameSensorikk, forbruker og innovasjon
cristin.unitnameNOFIMA
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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