Al Dente or Well Done? The Eating Rate of a Pasta Meal Modified by Texture

NACompletedINTERVENTIONAL

Enrollment

Participants

Timeline

Start Date

September 14, 2021

Primary Completion Date

December 9, 2021

Study Completion Date

December 9, 2021

Conditions

Eating Behavior

Interventions

BEHAVIORAL

(Components of) pasta meal

Samples will be provided one by one in cups labeled with an unique code.

Trial Locations (1)

Wageningen University, Human Nutrition Department, Wageningen

All Listed Sponsors

lead

Wageningen University

OTHER

NCT05019872 - Al Dente or Well Done? The Eating Rate of a Pasta Meal Modified by Texture | Biotech Hunter | Biotech Hunter