Fat and non-absorbable fat (SPE) in croissants have similar effects on satiety and subsequent short time food intake.

T. Hulshof, C. de Graaf, J.A. Weststrate

Research output: Contribution to journal › Abstract › Academic

Original language	English
Pages (from-to)	64
Journal	International Journal of Obesity
Volume	17
Issue number	suppl. 2
Publication status	Published - 1993

Cite this

@article{38e0a9f622444f079062f3d47407352b,

title = "Fat and non-absorbable fat (SPE) in croissants have similar effects on satiety and subsequent short time food intake.",

author = "T. Hulshof and \{de Graaf\}, C. and J.A. Weststrate",

note = "Abstract 5th Eur. Congr. Obesity, Ulm, 1992",

year = "1993",

language = "English",

volume = "17",

pages = "64",

journal = "International Journal of Obesity",

issn = "0307-0565",

publisher = "Nature",

number = "suppl. 2",

}

TY - JOUR

T1 - Fat and non-absorbable fat (SPE) in croissants have similar effects on satiety and subsequent short time food intake.

AU - Hulshof, T.

AU - de Graaf, C.

AU - Weststrate, J.A.

N1 - Abstract 5th Eur. Congr. Obesity, Ulm, 1992

PY - 1993

Y1 - 1993

M3 - Abstract

SN - 0307-0565

VL - 17

SP - 64

JO - International Journal of Obesity

JF - International Journal of Obesity

IS - suppl. 2

ER -