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Soy Addition to Soft Pretzels Led to Greater Sensory-Specific Satiety in Inactive and Active Individuals
OBJECTIVES: Protein and fiber have both been shown to modulate satiety sensations and food intake. Soft pretzels were formulated to contain soy ingredients high in both protein and fiber. Therefore, we hypothesized that soy substitution in soft pretzels would increase sensory-specific satiety follow...
Tallennettuna:
| Julkaisussa: | Curr Dev Nutr |
|---|---|
| Päätekijät: | , |
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Oxford University Press
2020
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| Aiheet: | |
| Linkit: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7257580/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzaa052_048 |
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