Acceptability of low-fat, sugar-free cakes: Effect of providing information during compositional taste-testing

被引：6

作者：

Campbell, AD ^{[1
]}

Bell, LN ^{[1
]}

机构：

[1] Auburn Univ, Dept Nutr & Food Sci, Auburn, AL 36849 USA

来源：

JOURNAL OF THE AMERICAN DIETETIC ASSOCIATION | 2001年 / 101卷 / 03期

关键词：

D O I：

10.1016/S0002-8223(01)00092-X

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

[No abstract available]

引用

页码：354 / 356

页数：3

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