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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...

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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

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