Food design: An interdisciplinary quest for progress | Intellect Skip to content
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Volume 7, Issue 1
  • ISSN: 2056-6522
  • E-ISSN: 2056-6530
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2022-04-01
2024-04-27
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References

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  2. Gallen, C.,, Pantin-Sohier, G.,, Daou, D., and Oliveira, D.. ( 2022;), ‘ How can the Design Thinking process improve an innovative insect-based food experience?. ’. International Journal of Food Design, 7:1, pp. 2958.
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  3. Karahanoğlu, A.. ( 2022;), ‘ Psychological effects of energy gels: An investigation into runners’ energy gel choice and consumption strategies in marathon running. ’. International Journal of Food Design, 7:1, pp. 5978.
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  4. Smith, R.,, Bryant, L.,, Reddacliff, C., and Hemsley, B.. ( 2022;), ‘ A review of the impact of food design on the mealtimes of people with swallowing disability who require texture-modified food. ’. International Journal of Food Design, 7:1, pp. 728.
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