Consumer acceptance and purchase intent of a novel low-fat sugar-free sherbet containing soy protein

Consumer acceptance and purchase intent of a novel low-fat sugar-free sherbet containing soy protein

This research was designed to develop low-fat sugar-free frozen sherbet products containing an acceptable level of soy protein (SP) recommended by the Food and Drug Administration and to determine consumer sensory profile driving consumer acceptance and purchase intent. Four orange-flavored sherbets...

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Bibliographic Details
Main Authors: J. Walker, C. A. Boeneke, S. Sriwattana, J. A. Herrera-Corredor, W. Prinyawiwatkul
Format: Journal
Published: 2018
Subjects:
Agricultural and Biological Sciences
Engineering
Online Access:https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77956529764&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/50440
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Institution: Chiang Mai University

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https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=77956529764&origin=inward
http://cmuir.cmu.ac.th/jspui/handle/6653943832/50440

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