How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins

Food Quality and Preference

Volumn 19, Issue 7, 2008, Pages 628-635

  Baixauli, R ^a   Salvador, A ^a   Hough, Guillermo ^b   Fiszman, S M ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b Universidad Provincial del Sudoeste   (Argentina)

Author keywords

Consumer; Fibre; Health consciousness; Information; Muffin

Indexed keywords

EID: 48149092094     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2008.05.002     Document Type: Article

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