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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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
2014
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| Online Access: | http://www.scopus.com/inward/record.url?eid=2-s2.0-77956529764&partnerID=40&md5=1f10b61e2269d756031a8464dcaefb58 http://cmuir.cmu.ac.th/handle/6653943832/618 |
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| Institution: | Chiang Mai University |
| Language: | English |