Exploring consumers' knowledge and perceptions of hydrocolloids used as food additives and ingredients
- Autor
- VARELA, P1 ; FISZMAN, S. M1
[1] Instituto de Agroquimica y Tecnología de Alimentos (IATA-CSIC), Catedrático Agustín Escardino 7, 46980, Paterna, Valencia, Spain - Fuente
Food hydrocolloids. 2013, Vol 30, Num 1, pp 477-484, 8 p ; ref : 1/4 p
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Campo Científico
- Food science technology
- Editor
- Elsevier, Oxford
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Additives Consumers Food hydrocolloids Perception
- Palabra clave (fr)
- Additif alimentaire Hydrocolloïde Ingrédient Perception
- Palabra clave (in)
- Food additive Hydrocolloid Ingredient Perception
- Palabra clave (es)
- Aditivo alimentario Hidrocoloide Ingrediente Percepción
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 26470640
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
10.1016/j.foodhyd.2012.07.001 
https://dx.doi.org/10.1016/j.foodhyd.2012.07.001
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