Acceptance of Food Technologies, Perceived Values and Consumers’ Expectations towards Bread. A Survey among Polish Sample

The aims of the study were to identify the perceptions about the technologies that are used to increase the nutritional value of cereal products, and to evaluate relations between consumers’ perceptions of them, expected changes to bread, and the perceived values. Quantitative data was collected thr...

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Bibliographic Details
Main Authors: Marta Sajdakowska, Maria Królak, Witold Zychowicz, Marzena Jeżewska-Zychowicz
Format: Article
Language:English
Published: MDPI AG 2018-04-01
Series:Sustainability
Subjects:
Online Access:http://www.mdpi.com/2071-1050/10/4/1281

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