The Acceptance of Functional Foods in Denmark, Finland and the United States a Study of Consumers’ Conjoint Evaluations of the Qualities of Functional Food and Perceptions of General Health Factors and Cultural Values
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منابع مشابه
The Effect of Spinach Powder and Egg-Shell Powder on Physicochemical and Edible Qualities of Gluten-Free Cake
Background: Replacement of the gluten is one of the challenging issues in the food industry, since producing nutritious and functionally acceptable gluten-free foods is difficult. The cake is a cereal-based product that attracts the consumers due to its various flavors, long shelf-life, and relatively low cost. Considering the competition in markets and the increased demand for functional and n...
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