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Perception of Gluten-Free Bread as Influenced by Information and Health and Taste Attitudes of Millennials
Information on what drives consumers to like or dislike bread is needed to provide insight on developing gluten-free (GF) bread, using indigenous and sustainable crops in Africa, such as sorghum and millet. Consumer attitudes toward the health and taste aspects of food are major drivers of food choi...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2022
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8871432/ https://www.ncbi.nlm.nih.gov/pubmed/35205968 http://dx.doi.org/10.3390/foods11040491 |