Abstract:In cycling, a wide range of ergogenic foods with a variety of flavours, shapes, and textures are available. The timing of their consumption and their correct oral processing can influence the performance of athletes. Furthermore, the differences in the texture of energy bars could result in differences in the chewing required. Nonetheless, research in this area is still scarce. The aim of this study was to analyse how the consumption of two energy bars with different textures (viscous versus hard) influenced t… Show more
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