Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers
Author:
Affiliation:
1. Department of Food Science and Engineering; Ewha Womans University; Seoul Republic of Korea
2. Department of Statistics; Ewha Womans University; Seoul Republic of Korea
Funder
Ministry of Science, ICT and Future Planning
Ewha Womans University
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12281/fullpdf
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4. Consumer liking of refined and whole wheat breads;Bakke;Journal of Food Science,2007
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