Consumer acceptance and preference for brown rice—A mixed‐method qualitative study from Nepal-Reference-Cited by-同舟云学术

Consumer acceptance and preference for brown rice—A mixed‐method qualitative study from Nepal

Published:2022-03-04 Issue:6 Volume:10 Page:1864-1874
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Gyawali Pratiksha¹^ORCID,Tamrakar Dipesh²³,Shrestha Abha²³,Shrestha Himal⁴,Karmacharya Sanju⁵,Bhattarai Sanju³,Bhandari Niroj⁶,Malik Vasanti⁷⁸,Mattei Josiemer⁸,Spiegelman Donna⁹¹⁰,Shrestha Archana¹⁰¹¹¹²¹³^ORCID

Affiliation:

1. Department of Biochemistry Dhulikhel Hospital – Kathmandu University Hospital Dhulikhel Nepal

2. Department of Community Medicine Dhulikhel Hospital – Kathmandu University School of Medical Sciences Dhulikhel Nepal

3. Department of Community Programs Dhulikhel Hospital Dhulikhel Nepal

4. Department of Physiology, Anatomy and Microbiology La Trobe University Bundoora Victoria Australia

5. Department of Nutrition Kathmandu University Hospital Dhulikhel Nepal

6. Kathmandu University School of Medical Sciences Dhulikhel Nepal

7. Department of Nutritional Sciences University of Toronto Toronto Ontario Canada

8. Department of Nutrition Harvard TH Chan School of Public Health Boston Massachusetts USA

9. Department of Biostatistics Yale School of Public Health New Haven Connecticut USA

10. Center of Methods for Implementation and Prevention Science Yale School of Public Health New Haven Connecticut USA

11. Department of Public Health Kathmandu University School of Medical Sciences Dhulikhel Nepal

12. Department of Chronic Disease Epidemiology Yale School of Public Health New Haven USA

13. Institute of Implementation Science and Health Kathmandu Nepal

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2803

Reference33 articles.

1. A Mixed-Methods Study on Acceptability, Tolerability, and Substitution of Brown Rice for White Rice to Lower Blood Glucose Levels among Nigerian Adults

2. Brown rice‐beyond the color reviving a lost health food‐a review;Babu P.;Magnesium,2009

3. Beneficial Effects of High Dietary Fiber Intake in Patients with Type 2 Diabetes Mellitus

4. Extension of shelf life of brown rice with some traditionally available materials;Das A.;Indian Journal of Traditional Knowledge,2012

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