Consumers’ acceptance of optimized gluten-free...

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Journal of Cereal Science 2020 / 2

Consumers’ acceptance of optimized gluten-free sorghum-based cakes and their drivers of liking and disliking

Cayres, Caroline Alves, Ramírez Ascheri, José Luis, Peixoto Gimenes Couto, Maria Antonieta, Almeida, Eveline Lopes, Melo, Lauro
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Language:
english
Journal:
Journal of Cereal Science
DOI:
10.1016/j.jcs.2020.102938
Date:
February, 2020
File:
PDF, 1.95 MB
english, 2020
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