Does cooking ability affect consumer perception and appreciation of plant-based protein in Bolognese sauces?
| Autor: | Jun Niimi, Victoria Sörensen, Mihaela Mihnea, Dominique Valentin, Penny Bergman, Elizabeth S. Collier |
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| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Food Quality and Preference. 99:104563 |
| ISSN: | 0950-3293 |
| DOI: | 10.1016/j.foodqual.2022.104563 |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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