How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins

Published 2008 View Full Article

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Title
How information about fibre (traditional and resistant starch) influences consumer acceptance of muffins
Authors
Keywords
-
Journal
FOOD QUALITY AND PREFERENCE
Volume 19, Issue 7, Pages 628-635
Publisher
Elsevier BV
Online
2008-06-01
DOI
10.1016/j.foodqual.2008.05.002

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