Consumer acceptance of different cereal-based “healthy foods”

Szakály, Zoltán; Kiss, Marietta

doi:10.1016/b978-0-323-90566-4.00002-3

Developing Sustainable and Health Promoting Cereals and Pseudocereals 2023

DOI: 10.1016/b978-0-323-90566-4.00002-3

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Consumer acceptance of different cereal-based “healthy foods”

Zoltán Szakály¹,

Marietta Kiss²

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2024

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Nutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredients

Mesias,

Morales,

Caleja

et al. 2024

Food Funct.

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Nutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredients

Mesias,

Morales,

Caleja

et al. 2024

Food Funct.

View full text Add to dashboard Cite

show abstract

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Consumer acceptance of different cereal-based “healthy foods”

Cited by 1 publication

References 80 publications

Nutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredients

Nutritional profiling, fiber content and in vitro bioactivities of wheat-based biscuits formulated with novel ingredients

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