CONSUMER PERCEPTION OF SOY AND DAIRY PRODUCTS: A CROSS-CULTURAL STUDY
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2007.00142.x/fullpdf
Reference15 articles.
1. Bioactive Properties of Milk Proteins with Particular Focus on Anticariogenesis
2. Dietary Proteins in the Regulation of Food Intake and Body Weight in Humans
3. Consumer Attitudes and Acceptability of Soy-fortified Yogurts
4. Soy Protein Fortification of a Low-fat Dairy-based Ice Cream
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