Understanding Consumer Preference for Functional Barley Tortillas Through Sensory, Demographic, and Behavioral Data
- Author
- TOMA, Ayako1 ; BOTERO OMARY, Marfa1 ; ROSENTRATER, Kurt A2 ; ARNDT, Elizabeth A; PRASOPSUNWATTANA, Naruemon; CHONGCHAM, Sutida; FLORES, Rolando A3 ; LEE, Sylvia P1
[1] Human Nutrition & Food Science, California State Polytechnic University, Pomona, CA91768, United States
[2] USDA-ARS, North Central Agricultural Research Laboratory, Brookings, SD 57006, United States
[3] Dept Food Sci and Technology, University of Nebraska, Lincoln, NE 68588, United States - Source
Cereal chemistry. 2008, Vol 85, Num 6, pp 721-729, 9 p ; ref : 1/2 p
- CODEN
- CECHAF
- ISSN
- 0009-0352
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Association of Cereal Chemists, St. Paul, MN
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Consommateur Orge Préférence Tortilla Céréale
- Keyword (en)
- Consumer Barley Preference Tortilla Cereal
- Keyword (es)
- Consumidor Cebada Preferencia Tortilla Cereal
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 20850133
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1094/CCHEM-85-6-0721 
https://dx.doi.org/10.1094/CCHEM-85-6-0721
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