Development of a measure of oral perception of hotness of foods with chilli
06 February 2017
Participants who eat foods with chilli are needed for a study which aims to develop an objective method for measuring the perception of hotness of foods with chilli. As part of this research, an online study is being conducted to examine peoples' attitudes towards the consumption of foods with chilli.
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Ethical approval
This study has been approved by the MaPS and Engineering joint Faculty Research Ethics Committee (MEEC FREC) University of Leeds (MEEC 15-014)
