Exploring Red Kidney Bean Flour as a Partial Substitute to Rice Flour in Gluten-free Ramen Noodles: Consumers’ WTP in Thailand

This study aims to elicit consumers’ willingness to pay (WTP) for gluten-free ramen noodles, exploring the alternative flour formulation of red kidney bean (RKB) to substitute for rice flour. Using the experimental method, first-price auction, with adult consumers as participants, truncated regressi...

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Hlavní autoři:	Chaowana Phetcharat, Jeffrey D. Vitale, Pavalee Chompoorat Tridtitanakiat, Wanlanai Saiprasert, Weirong Lu
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	FrancoAngeli 2026-04-01
Edice:	Economia Agro-Alimentare
Témata:	experimental auction gluten-free ramen noodles red kidney bean willingness to pay nutrition
On-line přístup:	https://journals.francoangeli.it/index.php/ecagoa/article/view/20287
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