메뉴 건너뛰기




Volumn 36, Issue , 2014, Pages 161-168

Study of the perception of consumers in relation to different ice cream concepts

Author keywords

Consumer studies; Health concerns; Healthy foods; Word association

Indexed keywords


EID: 84899803583     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2014.04.008     Document Type: Article
Times cited : (51)

References (57)
  • 1
    • 43049124203 scopus 로고    scopus 로고
    • Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream
    • Akalin A.S., Erişir D Effects of inulin and oligofructose on the rheological characteristics and probiotic culture survival in low-fat probiotic ice cream. Journal of Food Science 2008, 73(4):M184-M188.
    • (2008) Journal of Food Science , vol.73 , Issue.4
    • Akalin, A.S.1    Erişir, D.2
  • 2
    • 46449139880 scopus 로고    scopus 로고
    • Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin
    • Akalin A.S., Karagözlü C., Ünal G. Rheological properties of reduced-fat and low-fat ice cream containing whey protein isolate and inulin. European Food Research and Technology 2007, 227(3):889-895.
    • (2007) European Food Research and Technology , vol.227 , Issue.3 , pp. 889-895
    • Akalin, A.S.1    Karagözlü, C.2    Ünal, G.3
  • 3
    • 77956417760 scopus 로고    scopus 로고
    • Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis
    • Ares G., Deliza R. Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis. Food Quality and Preference 2010, 21(8):930-937.
    • (2010) Food Quality and Preference , vol.21 , Issue.8 , pp. 930-937
    • Ares, G.1    Deliza, R.2
  • 4
    • 77953332809 scopus 로고    scopus 로고
    • Identifying important package features of milk desserts using free listing and word association
    • Ares G., Deliza R. Identifying important package features of milk desserts using free listing and word association. Food Quality and Preference 2010, 21(6):621-628.
    • (2010) Food Quality and Preference , vol.21 , Issue.6 , pp. 621-628
    • Ares, G.1    Deliza, R.2
  • 5
    • 34248525937 scopus 로고    scopus 로고
    • Influence of gender, age and motives underlying food choice on perceived healthiness and willingness to try functional foods
    • Ares G., Gámbaro A. Influence of gender, age and motives underlying food choice on perceived healthiness and willingness to try functional foods. Appetite 2007, 49(1):148-158.
    • (2007) Appetite , vol.49 , Issue.1 , pp. 148-158
    • Ares, G.1    Gámbaro, A.2
  • 6
    • 48149096369 scopus 로고    scopus 로고
    • Understanding consumers' perception of conventional and functional yogurts using word association and hard laddering
    • Ares G., Giménez A., Gámbaro A. Understanding consumers' perception of conventional and functional yogurts using word association and hard laddering. Food Quality and Preference 2008, 19(7):636-643.
    • (2008) Food Quality and Preference , vol.19 , Issue.7 , pp. 636-643
    • Ares, G.1    Giménez, A.2    Gámbaro, A.3
  • 7
    • 84899852769 scopus 로고    scopus 로고
    • Estatística do consumo de sorvete no Brasil
    • Associação Brasileira de Indústrias de Sorvete (ABIS). Last accessed in 12.05.2013.
    • Associação Brasileira de Indústrias de Sorvete (ABIS). (2013). Estatística do consumo de sorvete no Brasil. Last accessed in 12.05.2013. http://www.abis.com.br/estatistica_producaoeconsumodesorvetesnobrasil.html.
    • (2013)
  • 8
    • 0035737714 scopus 로고    scopus 로고
    • Young adults' intention to eat healthy food. Extending the theory of planned behaviour
    • Astrøm A.N., Rise J. Young adults' intention to eat healthy food. Extending the theory of planned behaviour. Psychology & Health 2001, 16(2):223-237.
    • (2001) Psychology & Health , vol.16 , Issue.2 , pp. 223-237
    • Astrøm, A.N.1    Rise, J.2
  • 9
    • 48149092094 scopus 로고    scopus 로고
    • How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins
    • Baixauli R., Salvador A., Hough G., Fiszman S.M. How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins. Food Quality and Preference 2008, 19(7):628-635.
    • (2008) Food Quality and Preference , vol.19 , Issue.7 , pp. 628-635
    • Baixauli, R.1    Salvador, A.2    Hough, G.3    Fiszman, S.M.4
  • 10
    • 84864039882 scopus 로고    scopus 로고
    • Neophobia, personal consumer values and novel food acceptance
    • Barrena R., Sánchez M. Neophobia, personal consumer values and novel food acceptance. Food Quality and Preference 2013, 27(1):72-84.
    • (2013) Food Quality and Preference , vol.27 , Issue.1 , pp. 72-84
    • Barrena, R.1    Sánchez, M.2
  • 11
    • 84899827771 scopus 로고    scopus 로고
    • A study of consumers' conjoint evaluations of the qualities of functional food and perceptions of general health factors and cultural values
    • The acceptance of functional foods in Denmark, Finland and the United States. Working paper no. 73. Arhus, Denmark: MAPP.
    • Bech-Larsen, T., Grunert, K. G., & Poulsen, J. B. (2001). The acceptance of functional foods in Denmark, Finland and the United States. A study of consumers' conjoint evaluations of the qualities of functional food and perceptions of general health factors and cultural values. Working paper no. 73. Arhus, Denmark: MAPP.
    • (2001)
    • Bech-Larsen, T.1    Grunert, K.G.2    Poulsen, J.B.3
  • 12
    • 0037294048 scopus 로고    scopus 로고
    • The perceived healthiness of functional foods. A conjoint analysis of Danish, Finnish and American consumers' perception of functional foods
    • Bech-Larsen T., Grunert K.G. The perceived healthiness of functional foods. A conjoint analysis of Danish, Finnish and American consumers' perception of functional foods. Appetite 2003, 40:9-14.
    • (2003) Appetite , vol.40 , pp. 9-14
    • Bech-Larsen, T.1    Grunert, K.G.2
  • 13
    • 84865320788 scopus 로고    scopus 로고
    • Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping
    • Cadena R.S., Cruz A.G., Faria J.A.F., Bolini H.M.A. Reduced fat and sugar vanilla ice creams: Sensory profiling and external preference mapping. Journal of Dairy Science 2012, 95(9):4842-4850.
    • (2012) Journal of Dairy Science , vol.95 , Issue.9 , pp. 4842-4850
    • Cadena, R.S.1    Cruz, A.G.2    Faria, J.A.F.3    Bolini, H.M.A.4
  • 15
    • 77949996091 scopus 로고    scopus 로고
    • Short communication: Low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate
    • Chauhan J.M., Lim S.-Y., Powers J.R., Ross C.F., Clark S. Short communication: Low-fat ice cream flavor not modified by high hydrostatic pressure treatment of whey protein concentrate. Journal of Dairy Science 2010, 93(4):1452-1458.
    • (2010) Journal of Dairy Science , vol.93 , Issue.4 , pp. 1452-1458
    • Chauhan, J.M.1    Lim, S.-Y.2    Powers, J.R.3    Ross, C.F.4    Clark, S.5
  • 16
    • 77956417868 scopus 로고    scopus 로고
    • Social discourses of healthy eating. A market segmentation approach
    • Chrysochou P., Askegaard S., Grunert K.G., Kristensen D.B. Social discourses of healthy eating. A market segmentation approach. Appetite 2010, 55(2):288-297.
    • (2010) Appetite , vol.55 , Issue.2 , pp. 288-297
    • Chrysochou, P.1    Askegaard, S.2    Grunert, K.G.3    Kristensen, D.B.4
  • 17
    • 33746532286 scopus 로고    scopus 로고
    • (p. 208), The Royal Society of Chemistry, Cambridge
    • Clarke C. The science of ice cream 2004, (p. 208), The Royal Society of Chemistry, Cambridge.
    • (2004) The science of ice cream
    • Clarke, C.1
  • 18
    • 0036197620 scopus 로고    scopus 로고
    • The theory of planned behaviour and healthy eating
    • Conner M., Norman P., Bell R. The theory of planned behaviour and healthy eating. Health Psychology 2002, 21(2):194-201.
    • (2002) Health Psychology , vol.21 , Issue.2 , pp. 194-201
    • Conner, M.1    Norman, P.2    Bell, R.3
  • 19
    • 12144271624 scopus 로고    scopus 로고
    • Tradução e validação para a língua portuguesa do questionário Health Consciousness utilizado em estudos de consumidor
    • Dantas M.I.S., Minim V.P.R., Deliza R. Tradução e validação para a língua portuguesa do questionário Health Consciousness utilizado em estudos de consumidor. Boletim SBCTA 2003, 37(2):103-105.
    • (2003) Boletim SBCTA , vol.37 , Issue.2 , pp. 103-105
    • Dantas, M.I.S.1    Minim, V.P.R.2    Deliza, R.3
  • 21
    • 84899801640 scopus 로고    scopus 로고
    • Studying Uruguayan consumers' perception of vegetable oils using word association
    • 6° SENSIBE
    • Gámbaro A., Dauber C., Ares G., Ellis A.C. Studying Uruguayan consumers' perception of vegetable oils using word association. Brazilian Journal of Food Technology 2011, 6° SENSIBE:131-139.
    • (2011) Brazilian Journal of Food Technology , pp. 131-139
    • Gámbaro, A.1    Dauber, C.2    Ares, G.3    Ellis, A.C.4
  • 23
    • 67650166414 scopus 로고    scopus 로고
    • How changes in consumer behaviour and retailing affects competence requirements for food producers and processors
    • Grunert K.G. How changes in consumer behaviour and retailing affects competence requirements for food producers and processors. Economía Agraria y Recursos Naturales 2006, 6(11):3-22.
    • (2006) Economía Agraria y Recursos Naturales , vol.6 , Issue.11 , pp. 3-22
    • Grunert, K.G.1
  • 26
    • 37349120974 scopus 로고    scopus 로고
    • Relationship between attitudes towards healthy eating and dietary behaviour, lifestyle and demographic factors in a representative sample of Irish adults
    • Heartyet A.P., Mccaethy S.N., Kearney J.M., Gibney M.J. Relationship between attitudes towards healthy eating and dietary behaviour, lifestyle and demographic factors in a representative sample of Irish adults. Appetite 2007, 48(1):1-11.
    • (2007) Appetite , vol.48 , Issue.1 , pp. 1-11
    • Heartyet, A.P.1    Mccaethy, S.N.2    Kearney, J.M.3    Gibney, M.J.4
  • 27
    • 79955968372 scopus 로고    scopus 로고
    • European consumers' perceived importance of qualifying and disqualifying nutrients in food choices
    • Hoefkens C., Verbeke W., Van Camp J. European consumers' perceived importance of qualifying and disqualifying nutrients in food choices. Food Quality and Preference 2011, 22(6):550-558.
    • (2011) Food Quality and Preference , vol.22 , Issue.6 , pp. 550-558
    • Hoefkens, C.1    Verbeke, W.2    Van Camp, J.3
  • 28
    • 0033850074 scopus 로고    scopus 로고
    • Sociodemographic determinants of perceived influences on food choice in a nationally representative sample of Irish adults
    • Kearney M., Kearney J.M., Dunne A., Gibney M.J. Sociodemographic determinants of perceived influences on food choice in a nationally representative sample of Irish adults. Public Health Nutrition 2000, 3:219-226.
    • (2000) Public Health Nutrition , vol.3 , pp. 219-226
    • Kearney, M.1    Kearney, J.M.2    Dunne, A.3    Gibney, M.J.4
  • 31
    • 44549085731 scopus 로고    scopus 로고
    • Motivations and cognitive structures of consumers in their purchasing of functional foods
    • Krystallis A., Maglaras G., Mamalis S. Motivations and cognitive structures of consumers in their purchasing of functional foods. Food Quality and Preference 2008, 19(6):525-538.
    • (2008) Food Quality and Preference , vol.19 , Issue.6 , pp. 525-538
    • Krystallis, A.1    Maglaras, G.2    Mamalis, S.3
  • 32
    • 84872838492 scopus 로고    scopus 로고
    • Claiming health in food products
    • Lähteenmäki L. Claiming health in food products. Food Quality and Preference 2013, 27(2):196-201.
    • (2013) Food Quality and Preference , vol.27 , Issue.2 , pp. 196-201
    • Lähteenmäki, L.1
  • 33
    • 77955805967 scopus 로고    scopus 로고
    • Effect of flaxseed oil towards physicochemical and sensory characteristic of reduced fat ice creams and its stability in ice creams upon storage
    • Lim C.W., Norziah M.H., Lu H.F. Effect of flaxseed oil towards physicochemical and sensory characteristic of reduced fat ice creams and its stability in ice creams upon storage. International Food Research Journal 2010, 17:393-403.
    • (2010) International Food Research Journal , vol.17 , pp. 393-403
    • Lim, C.W.1    Norziah, M.H.2    Lu, H.F.3
  • 34
    • 42449099391 scopus 로고    scopus 로고
    • High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream
    • Lim S., Swanson B.G., Ross C.F., Clark S. High hydrostatic pressure modification of whey protein concentrate for improved body and texture of lowfat ice cream. Journal of Dairy Science 2008, 91(4):1308-1316.
    • (2008) Journal of Dairy Science , vol.91 , Issue.4 , pp. 1308-1316
    • Lim, S.1    Swanson, B.G.2    Ross, C.F.3    Clark, S.4
  • 35
    • 3142533344 scopus 로고    scopus 로고
    • Consumer acceptance of orange juice containing functional ingredients
    • Luckow T., Delahunty C. Consumer acceptance of orange juice containing functional ingredients. Food Research International 2004, 37:805-814.
    • (2004) Food Research International , vol.37 , pp. 805-814
    • Luckow, T.1    Delahunty, C.2
  • 36
    • 84899784987 scopus 로고    scopus 로고
    • Sensory evaluation of ice cream made with prebiotic ingredients
    • (article 4). Accessed 12.05.2013.
    • Lum, A. K., & Albrecht, J. A. (2008). Sensory evaluation of ice cream made with prebiotic ingredients. RURALS: Review of Undergraduate Research in Agricultural and Life Sciences, 3(1) (article 4). Accessed 12.05.2013. http://digitalcommons.unl.edu/cgi/viewcontent.cgi?article=1033%26context=rurals.
    • (2008) RURALS: Review of Undergraduate Research in Agricultural and Life Sciences , vol.3 , Issue.1
    • Lum, A.K.1    Albrecht, J.A.2
  • 37
    • 33749984732 scopus 로고    scopus 로고
    • Factors influencing consumers' willingness to use beverages and ready-to-eat frozen soups containing oat β-glucan in Finland, France and Sweden
    • Lyly M., Roininen K., Honkapaa K., Poutanen K., Lahteenmaki L. Factors influencing consumers' willingness to use beverages and ready-to-eat frozen soups containing oat β-glucan in Finland, France and Sweden. Food Quality and Preference 2007, 18:242-255.
    • (2007) Food Quality and Preference , vol.18 , pp. 242-255
    • Lyly, M.1    Roininen, K.2    Honkapaa, K.3    Poutanen, K.4    Lahteenmaki, L.5
  • 38
    • 84977710983 scopus 로고
    • Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests
    • Macfie H.J., Bratchell N., Greenhoff K., Vallis L.V. Designs to balance the effect of order of presentation and first-order carry-over effects in hall tests. Journal of Sensory Studies 1989, 4:129-148.
    • (1989) Journal of Sensory Studies , vol.4 , pp. 129-148
    • Macfie, H.J.1    Bratchell, N.2    Greenhoff, K.3    Vallis, L.V.4
  • 40
    • 0007326636 scopus 로고
    • Measuring health orientation and health consciousness as determinants of food choice behavior: Development and implementation of various attitudinal scales
    • Athens School of Economics and Business, Athens, G.J. Avlonitis, N.K. Papavasiliou, A.G. Kouremenos (Eds.)
    • Oude Ophuis P.A.M. Measuring health orientation and health consciousness as determinants of food choice behavior: Development and implementation of various attitudinal scales. Marketing thought and practice in the 1990's EMAC XVIII 1989, 1723-1725. Athens School of Economics and Business, Athens. G.J. Avlonitis, N.K. Papavasiliou, A.G. Kouremenos (Eds.).
    • (1989) Marketing thought and practice in the 1990's EMAC XVIII , pp. 1723-1725
    • Oude Ophuis, P.A.M.1
  • 41
    • 68149132657 scopus 로고    scopus 로고
    • High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties
    • Padiernos C.A., Lim S.-Y, Swanson B.G., Ross C.F., Clark S. High hydrostatic pressure modification of whey protein concentrate for use in low-fat whipping cream improves foaming properties. Journal of Dairy Science 2009, 92(7):3049-3056.
    • (2009) Journal of Dairy Science , vol.92 , Issue.7 , pp. 3049-3056
    • Padiernos, C.A.1    Lim, S.-Y.2    Swanson, B.G.3    Ross, C.F.4    Clark, S.5
  • 42
    • 0345998811 scopus 로고    scopus 로고
    • The theory of planned behaviour and healthy eating. Examining additive and moderating effects of social influence variables
    • Povey R., Conner M., Sparks P., James R., Shepherd R. The theory of planned behaviour and healthy eating. Examining additive and moderating effects of social influence variables. Psychology and Health 2000, 14:991-1006.
    • (2000) Psychology and Health , vol.14 , pp. 991-1006
    • Povey, R.1    Conner, M.2    Sparks, P.3    James, R.4    Shepherd, R.5
  • 43
    • 28444439206 scopus 로고    scopus 로고
    • Exploring consumers' perceptions of local food with two different qualitative techniques: Laddering and word association
    • Roininen K., Arvola A., Lähteenmäki L. Exploring consumers' perceptions of local food with two different qualitative techniques: Laddering and word association. Food Quality and Preference 2006, 17(1-2):20-30.
    • (2006) Food Quality and Preference , vol.17 , Issue.1-2 , pp. 20-30
    • Roininen, K.1    Arvola, A.2    Lähteenmäki, L.3
  • 44
    • 84862297005 scopus 로고    scopus 로고
    • Construal levels of healthy eating. Exploring consumers' interpretation of health in the food context
    • Ronteltap A., Sijtsema S.J., Dagevos H., de Winter M.a. Construal levels of healthy eating. Exploring consumers' interpretation of health in the food context. Appetite 2012, 59(2):333-340.
    • (2012) Appetite , vol.59 , Issue.2 , pp. 333-340
    • Ronteltap, A.1    Sijtsema, S.J.2    Dagevos, H.3    de Winter, M.4
  • 46
    • 84861202727 scopus 로고    scopus 로고
    • Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents
    • Rossa P.N., Burin V.M., Bordignon-Luiz M.T. Effect of microbial transglutaminase on functional and rheological properties of ice cream with different fat contents. LWT - Food Science and Technology 2012, 48(2):224-230.
    • (2012) LWT - Food Science and Technology , vol.48 , Issue.2 , pp. 224-230
    • Rossa, P.N.1    Burin, V.M.2    Bordignon-Luiz, M.T.3
  • 47
    • 84874357915 scopus 로고    scopus 로고
    • Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh
    • Sun-Waterhouse D., Edmonds L., Wadhwa S.S., Wibisono R. Producing ice cream using a substantial amount of juice from kiwifruit with green, gold or red flesh. Food Research International 2013, 50(2):647-656.
    • (2013) Food Research International , vol.50 , Issue.2 , pp. 647-656
    • Sun-Waterhouse, D.1    Edmonds, L.2    Wadhwa, S.S.3    Wibisono, R.4
  • 48
    • 0037210746 scopus 로고    scopus 로고
    • Text analysis of open-ended survey responses: A complementary method to preference mapping
    • Ten Kleij F., Musters P.A. Text analysis of open-ended survey responses: A complementary method to preference mapping. Food Quality and Preference 2003, 14(1):43-52.
    • (2003) Food Quality and Preference , vol.14 , Issue.1 , pp. 43-52
    • Ten Kleij, F.1    Musters, P.A.2
  • 49
    • 0036799201 scopus 로고    scopus 로고
    • Consumer response to an off-flavor in juice in the presence of specific health claims
    • Tuorila H., Cardello A.V. Consumer response to an off-flavor in juice in the presence of specific health claims. Food Quality and Preference 2002, 13:561-569.
    • (2002) Food Quality and Preference , vol.13 , pp. 561-569
    • Tuorila, H.1    Cardello, A.V.2
  • 50
    • 18044401399 scopus 로고    scopus 로고
    • Food neophobia among the Finns and related responses to familiar and unfamiliar foods
    • Tuorila H., Lahteenmaki L., Pohjalainen L., Lotti, Food neophobia among the Finns and related responses to familiar and unfamiliar foods. Food Quality and Preference 2001, 12:29-37.
    • (2001) Food Quality and Preference , vol.12 , pp. 29-37
    • Tuorila, H.1    Lahteenmaki, L.2    Pohjalainen, L.3    Lotti4
  • 51
    • 84993077316 scopus 로고    scopus 로고
    • Reasons behind consumers' functional food choices
    • Urala N., Lähteenmäki L. Reasons behind consumers' functional food choices. Nutrition & Food Science 2003, 33(1):148-158.
    • (2003) Nutrition & Food Science , vol.33 , Issue.1 , pp. 148-158
    • Urala, N.1    Lähteenmäki, L.2
  • 52
    • 6344280261 scopus 로고    scopus 로고
    • Attitudes behind consumers' willingness to use functional foods
    • Urala N., Lähteenmäki L. Attitudes behind consumers' willingness to use functional foods. Food Quality and Preference 2004, 15(7-8):793-803.
    • (2004) Food Quality and Preference , vol.15 , Issue.7-8 , pp. 793-803
    • Urala, N.1    Lähteenmäki, L.2
  • 53
    • 33644761934 scopus 로고    scopus 로고
    • Diet and personality: Associations in a population-based sample
    • Van den Bree M.B.E., Przybeck T.R., Cloninger C.R. Diet and personality: Associations in a population-based sample. Appetite 2006, 46(2):177-188.
    • (2006) Appetite , vol.46 , Issue.2 , pp. 177-188
    • Van den Bree, M.B.E.1    Przybeck, T.R.2    Cloninger, C.R.3
  • 54
    • 5744238395 scopus 로고    scopus 로고
    • Consumer acceptance of functional foods: Socio-demographic, cognitive and attitudinal determinants
    • Verbeke W. Consumer acceptance of functional foods: Socio-demographic, cognitive and attitudinal determinants. Food Quality and Preference 2005, 16(1):45-57.
    • (2005) Food Quality and Preference , vol.16 , Issue.1 , pp. 45-57
    • Verbeke, W.1
  • 55
    • 79959991669 scopus 로고    scopus 로고
    • Effect of a health claim on consumer acceptance of exotic Brazilian fruit juices: Açaí (Euterpe oleracea Mart.), Camu-camu (Myrciaria dubia), Cajá (Spondias lutea L.) and Umbu (Spondias tuberosa Arruda)
    • Vidigal M.C.T.R., Minim V.P.R., Carvalho N.B., Milagres M.P., Gonçalves A.C.A. Effect of a health claim on consumer acceptance of exotic Brazilian fruit juices: Açaí (Euterpe oleracea Mart.), Camu-camu (Myrciaria dubia), Cajá (Spondias lutea L.) and Umbu (Spondias tuberosa Arruda). Food Research International 2011, 44(7):1988-1996.
    • (2011) Food Research International , vol.44 , Issue.7 , pp. 1988-1996
    • Vidigal, M.C.T.R.1    Minim, V.P.R.2    Carvalho, N.B.3    Milagres, M.P.4    Gonçalves, A.C.A.5
  • 56
    • 0030524736 scopus 로고    scopus 로고
    • Relevance, discourse and the hot stable core of social representations and structural analysis of word associations
    • Wagner W., Valencia J., Elejabarrieta F. Relevance, discourse and the hot stable core of social representations and structural analysis of word associations. British Journal of Social Psychology 1996, 35:331-351.
    • (1996) British Journal of Social Psychology , vol.35 , pp. 331-351
    • Wagner, W.1    Valencia, J.2    Elejabarrieta, F.3
  • 57
    • 28644442299 scopus 로고    scopus 로고
    • The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream
    • Yilsay T.Ö., Yilmaz L., Bayizit A.A. The effect of using a whey protein fat replacer on textural and sensory characteristics of low-fat vanilla ice cream. European Food Research and Technology 2006, 222(1-2):171-175.
    • (2006) European Food Research and Technology , vol.222 , Issue.1-2 , pp. 171-175
    • Yilsay, T.Ö.1    Yilmaz, L.2    Bayizit, A.A.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.