Fortification of parboiled rice with folic acid: Consumer acceptance and sensory evaluation

Food Research International

Volumn 49, Issue 1, 2012, Pages 354-363

  Kam, Karrie ^a   Murray, Jane M ^b   Arcot, Jayashree ^a   Ward, Rachelle ^c  

^a UNIVERSITY OF NEW SOUTH WALES   (Australia)

^b Insight2market ^*  (Australia)

^c NSW DEPARTMENT OF PRIMARY INDUSTRIES   (Australia)

Author keywords

Consumer acceptability; Folic acid fortification; Parboiled rice; Purchase intent

Indexed keywords

COLOR INTENSITY; CONSUMER ACCEPTABILITY; CONSUMER ACCEPTANCE; FOLIC ACIDS; HEALTH BENEFITS; MILLED GRAIN; PARBOILED RICE; PURCHASE INTENT; SENSORY EVALUATION; WHITE RICE;

MILITARY ENGINEERING; SALES; THERMAL PROCESSING (FOODS);

ORGANIC ACIDS;

EID: 84866145382     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2012.07.064     Document Type: Article

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