Conceptualizing a Gluten-Free Instant Noodle Prototype Using Environmental Sustainability Aspects: A Cross-National Qualitative Study on Thai and Danish Consumers

Gluten-free food products have been developed to satisfy the needs of consumers with celiac disease. However, there has been little research on the product feature development of sustainable gluten-free instant noodles through a qualitative study to explore the customer insights related to environme...

Descripción completa

Detalles Bibliográficos
Autores principales: Sae-Eaw, Amporn, Wongsaichia, Sasichakorn, Giacalone, Davide, Naruetharadhol, Phaninee, Ketkaew, Chavis
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407054/
https://www.ncbi.nlm.nih.gov/pubmed/36010437
http://dx.doi.org/10.3390/foods11162437

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9407054/
https://www.ncbi.nlm.nih.gov/pubmed/36010437
http://dx.doi.org/10.3390/foods11162437

Ejemplares similares