Consumer’s willingness to try new microalgae-based food in Indonesia
Microalgae has been an under-researched food ingredient that is high in protein. In Indonesian context, research on consumer's willingness to try microalgae as a food ingredient should be performed. This research was performed to examine the factors influencing consumers' willingness to try microalg...
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| Principais autores: | , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2024-12-01
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| coleção: | Journal of Agriculture and Food Research |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2666154324004046 |
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