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Journal description
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Details for article 12 of 32 found articles
| Title: |
Gastronomizing legumes: Can we increase legume consumption in restaurants by improving the sensory experience and modifying the portions of legumes and meat on the plate? |
| Author: |
Cosson, Audrey Sebbane, Maxime Chevillard, Elsa Dougkas, Anestis |
| Appeared in: |
Food quality and preference |
| Paging: | Volume 127 () nr. C pages p. |
| Year: |
2025 |
| Contents: | |
| Publisher: |
Elsevier Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 12 of 32 found articles
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