Acceptance of yoghurt with different functional ingredients among consumers in supermarkets in southern Chile;Aceptación hacia yogurt con diferentes ingredientes funcionales en consumidores de supermercados del sur de Chile

Archivos Latinoamericanos de Nutricion

Volumn 60, Issue 4, 2010, Pages 380-390

  Schnettler, Berta ^a,b,c,d,e   Shene, Carolina ^a,b,c,d,e   Rubilar, Mónica ^a,b,c,d,e   Miranda, Horacio ^a,b,c,d,e   Sepúlveda, José ^a,b,c,d,e   Denegri, Marianela ^a,b,c,d,e   Lobos, Germán ^a,b,c,d,e  

^a Facultad de Ciencias Agropecuarias y Forestales   (Chile)

^b Facultad de Ingeniería Ciencias y Administración   (Chile)

^c UNIVERSIDAD DE LA FRONTERA   (Chile)

^d Centro de Biotecnología de los alimentos y Bioseparación   (Chile)

^e UNIVERSIDAD DE TALCA   (Chile)

Author keywords

Antioxidants; Binomial logit; Fibre; Functional foods

Indexed keywords

ANTIOXIDANT; SWEETENING AGENT; YOGHURT;

ADULT; ARTICLE; ATTITUDE TO HEALTH; CHILE; CONSUMER; DIETARY FIBER; ECONOMICS; FEMALE; FUNCTIONAL FOOD; HUMAN; MALE; MIDDLE AGED; PUBLIC OPINION; QUESTIONNAIRE; SOCIOECONOMICS; STATISTICS;

ADULT; ANTIOXIDANTS; CHILE; CONSUMER SATISFACTION; DIETARY FIBER; FEMALE; FUNCTIONAL FOOD; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HUMANS; MALE; MIDDLE AGED; PUBLIC OPINION; QUESTIONNAIRES; SOCIOECONOMIC FACTORS; SWEETENING AGENTS; YOGURT;

EID: 84856398557     PISSN: 00040622     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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