Consumer Input for Developing Human Food Products Made with Sorghum Grain

Journal of Food Science

Volumn 77, Issue 10, 2012, Pages

  Vázquez Araújo, Laura ^a   Chambers Iv, Edgar ^b   Cherdchu, Panat ^b  

^a UNIVERSITY OF VIGO   (Spain)

^b KANSAS STATE UNIVERSITY   (United States)

Author keywords

Conjoint analysis; Consumer; Focus groups; Sorghum

Indexed keywords

ADOLESCENT; ADULT; AGED; ARTICLE; CEREAL; CHEMISTRY; CONSUMER; DECISION MAKING; DIET; FEMALE; FOOD HANDLING; FOOD PREFERENCE; GLUTEN FREE DIET; HUMAN; INFORMATION PROCESSING; MALE; METHODOLOGY; MIDDLE AGED; NUTRITION; ODOR; QUESTIONNAIRE; SORGHUM; STATISTICAL MODEL; TASTE;

ADOLESCENT; ADULT; AGED; CEREALS; CHOICE BEHAVIOR; CONSUMER SATISFACTION; DIET; DIET, GLUTEN-FREE; FEMALE; FOCUS GROUPS; FOOD HANDLING; FOOD PREFERENCES; HUMANS; LINEAR MODELS; MALE; MIDDLE AGED; NUTRITION SURVEYS; ODORS; QUESTIONNAIRES; SORGHUM; TASTE; YOUNG ADULT;

EID: 84867659322     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2012.02917.x     Document Type: Article

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