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    The Satiating Effect of Extruded Plant Protein Compared with Native Plant and Meat Protein in a Ragú "Bolognaise" Meal: A Randomized Cross-Over Study

    The Satiating Effect of Extruded Plant Protein Compared with Native Plant and Meat Protein in a Ragú "Bolognaise" Meal: A Randomized Cross-Over Study von Martin, Mille Skov, Dynesen, Anja Weirsøe, Petersen, Birthe, Petersen, Iben Lykke, Duque-Estrada, Patrícia, Aaslyng, Margit Dall

    Veröffentlicht in Nutrients

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