Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique.
Sign Up to like & getrecommendations! Published in 2017 at "Food research international"
DOI: 10.1016/j.foodres.2017.01.018
Abstract: The word association (WA) technique was used to investigate the perception of two groups of consumers (72 celiac and 78 non-celiac individuals; 150 in total) to pizza dough (thick or thin) and the raw material… read more here.
Keywords: word association; non celiac; association technique; celiac non ... See more keywords