Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study
The choice of food products is affected by the combination of food properties, consumer motives, emotions, and context, especially in cross-cultural studies. The designs of cross-cultural studies involve several limitations such as conceptual perception and linguistic and cultural differences in res...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-10-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/8/10/484 |