Consumer preferences and expectations
Author:
Publisher
Elsevier
Reference87 articles.
1. Consumer perception of salt-reduced breads: comparison of single and two-bites evaluation;Antúnez;Food Res. Int.,2017
2. Complimenting gluten free bakery products with dietary fiber: opportunities and constraints;Arslan;Trends Food Sci. Technol.,2019
3. Reformulating foods to meet current scientific knowledge about salt, sugar and fats;Belc;Trends Food Sci. Technol.,2019
4. The impact of salt reduction in bread: a review;Belz;Crit. Rev. Food Sci. Nutr.,2012
5. Bakeries: the source of our unique wheat-based food;Bock;Bread Ref. Module Food Sci.,2016
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1. Review on physical properties and acrylamide formation in seaweed bread;Frontiers in Food Science and Technology;2023-12-14
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