Zerrendatu honen arabera: ikerketa taldea "gastronomia y salud"
1-tik 1-1 emaitza erakusten
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Sustainable and health claims vs sensory properties: Consumers’ opinions and choices using a vegetable dip as example product
(Elsevier, 2020)New foods development is always challenging, and including consumers’ opinion during the design process is crucial to increase a successful welcome of the product in the market. During the present study, a whole product ...
