Using projective techniques and Food Neophobia Scale to explore the perception of traditional ethnic foods in Central Mexico: A preliminary study on the beverage Sende-Reference-Cited by-同舟云学术

Using projective techniques and Food Neophobia Scale to explore the perception of traditional ethnic foods in Central Mexico: A preliminary study on the beverage Sende

Published:2020-08-22 Issue:6 Volume:35 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Bernal‐Gil Norma Yareli¹,Favila‐Cisneros Héctor Javier²,Zaragoza‐Alonso Jazmín¹,Cuffia Facundo³,Rojas‐Rivas Edgar¹^ORCID

Affiliation:

1. Universidad de Ixtlahuaca CUI, Escuela Profesional de Gastronomía Ixtlahuaca de Rayón State of Mexico Mexico

2. Universidad Autónoma del Estado de México, CIETUR Facultad de Turismo y Gastronomía Toluca Mexico

3. Universidad Nacional del Litoral Santa Fe Argentina

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12606

Reference49 articles.

1. Fermented Foods and Beverages

2. Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis

3. URUGUAYAN CONSUMERS' PERCEPTION OF FUNCTIONAL FOODS

4. Brain Evolution, the Determinates of Food Choice, and the Omnivore's Dilemma

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