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~subject:"food acceptability"
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Search: subject:"Phytochemicals"
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food acceptability
Antioxidant activity
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Phytochemicals
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age
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barley
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consumer behavior
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consumer preferences
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dietary fiber
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ethnic differences
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flavor
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functional foods
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gender differences
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particle size
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phytochemicals
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response surface methodology
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sensory properties
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soluble fiber
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Understanding Consumer Preference for Functional Barley Tortillas Through Sensory, Demographic, and Behavioral Data.
Toma, Ayako
;
Omary, María Botero
;
Rosentrater, Kurt A.
; …
-
2008
nutrients and
phytochemicals
. The main objectives of this study were to investigate the effect of whole barley flour particle …
Persistent link: https://www.econbiz.de/10009429496
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