Código QR (código de barras bidimensional)

Linking the Sensory Taste Properties of Chocolate-Based Biscuits to Consumers’ Emotions: A Cross-Cultural Study

This research measured consumers’ emotions and change in emotion to the specific sensory taste properties and attitudes of chocolate-based biscuits. The sample size involved 216 respondents from South Africa (n = 106) and Switzerland (n = 110). Respondents tasted chocolate-based biscuits and complet...

ver descrição completa

Na minha lista:
Principais autores: Annchen Mielmann, Thomas A. Brunner
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2022-08-01
coleção:Applied Sciences
Assuntos:
sensory properties
emotional response
ultra-processed food
sweet baked products
attitude
Acesso em linha:https://www.mdpi.com/2076-3417/12/16/8038
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registros relacionados