Acceptance and purchase intent of US consumers for nonwheat rice butter cakes

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Sae Eaw, A ^a   Chompreeda, P ^a   Prinyawiwatkul, W ^b   Haruthaithanasan, V ^a   Suwonsichon, T ^a   Saidu, J E ^b   Xu, Z ^b  

^a KASETSART UNIVERSITY   (Thailand)

^b LOUISIANA STATE UNIVERSITY AGRICULTURAL CENTER   (United States)

Author keywords

Butter cake; Celiac sprue; Consumer acceptance; Jasmine rice flour; Purchase intent

Indexed keywords

ADULT; AGED; ARTICLE; CHEMISTRY; CLINICAL TRIAL; COMMERCIAL PHENOMENA; CONSUMER; CONTROLLED CLINICAL TRIAL; CONTROLLED STUDY; CROSSOVER PROCEDURE; EMULSION; FEMALE; FOOD HANDLING; FOOD PREFERENCE; HUMAN; MALE; METHODOLOGY; MIDDLE AGED; PREDICTION AND FORECASTING; PROBABILITY; RANDOMIZED CONTROLLED TRIAL; RICE; RISK; TASTE; UNITED STATES;

ADULT; AGED; COMMERCE; CONSUMER SATISFACTION; CROSS-OVER STUDIES; EMULSIONS; FEMALE; FOOD HANDLING; FOOD PREFERENCES; FOOD TECHNOLOGY; HUMANS; MALE; MIDDLE AGED; ODDS RATIO; ORYZA SATIVA; PREDICTIVE VALUE OF TESTS; PROBABILITY; TASTE; UNITED STATES;

JASMINUM; TRITICUM AESTIVUM;

EID: 33847793540     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2006.00256.x     Document Type: Article

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