Determinants of the attitudes of proinnovative dairy consumers and a model simulating consumer behavior regarding increasing calcium intake

Author:

Bielska PaulinaORCID,Skotarczak EwaORCID,Cais-Sokolińska DorotaORCID,Teichert JoannaORCID

Funder

Ministry of Education and Science

Ministry of Education and Science of the Republic of Poland

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism

Reference28 articles.

1. Innovations in dairy products developing healthy, functional dairy products through reformulation and new ingredients: appeal for global consumers;Geetha;Int J Manag IT Eng,2013

2. Food byproducts as sustainable ingredients for innovative and healthy dairy foods;Iriondo-Dehond;Nutrients,2018

3. Innovative yoghurts: movel processing technologies for improving acid milk gel texture;Loveday;Trends Food Sci Technol,2013

4. Improving children's dairy food and calcium intake: can intervention work? A systematic review of the literature;Hendrie;Public Health Nutr,2013

5. Invited review: maintaining and growing fluid milk consumption by children in school lunch programs in the United States;Sipple;J Dairy Sci,2020

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