The Effects of Food Structure and Texture on Oral Processing and Satiation

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Title: The Effects of Food Structure and Texture on Oral Processing and Satiation
Author: Campbell, Caroline Lloyd
Advisors: Edward Foegeding, Chair
Douglas Gillan, Member
Gregory Essick, Inter-Institutional
Christopher Vinyard, External
Mary Drake, Member
Date: 2017-06-08
Degree: Doctor of Philosophy
Discipline: Food Science
URI: http://www.lib.ncsu.edu/resolver/1840.20/34401


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