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Consumers’ acceptance of optimized gluten-free sorghum-based cakes and their drivers of liking and disliking

Caroline Alves Cayres, José Luis Ramírez Ascheri, Maria Antonieta Peixoto Gimenes Couto, Eveline Lopes Almeida, Lauro Melo

2020Journal of Cereal Science28 citationsDOI

Topics & Concepts

Gluten freeSorghumNoveltySensory systemFood scienceSensory analysisGlutenBiotechnologyAgricultural engineeringMathematicsBusinessComputer scienceMarketingEngineeringChemistryPsychologyBiologyAgronomyCognitive psychologySocial psychologySensory Analysis and Statistical MethodsMeat and Animal Product QualityOrganic Food and Agriculture
Consumers’ acceptance of optimized gluten-free sorghum-based cakes and their drivers of liking and disliking | Litcius