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Applying the food technology neophobia scale in a developing country context : a case-study on processed matooke (cooking banana) flour in Central Uganda

Hans De Steur (UGent) , Walter Odongo (UGent) and Xavier Gellynck (UGent)
(2016) APPETITE. 96. p.391-398
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Keywords
Determinants, Food technology neophobia scale, Consumer behavior, Banana, Uganda, WILLINGNESS, PERCEPTIONS, CONSUMERS, ACCEPTABILITY, GATEKEEPERS, VALIDATION, ACCEPTANCE, ATTITUDES, PRODUCTS, CHOICE

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Citation

Please use this url to cite or link to this publication:

Chicago
De Steur, Hans, Walter Odongo, and Xavier Gellynck. 2016. “Applying the Food Technology Neophobia Scale in a Developing Country Context : a Case-study on Processed Matooke (cooking Banana) Flour in Central Uganda.” Appetite 96: 391–398.
APA
De Steur, Hans, Odongo, W., & Gellynck, X. (2016). Applying the food technology neophobia scale in a developing country context : a case-study on processed matooke (cooking banana) flour in Central Uganda. APPETITE, 96, 391–398.
Vancouver
1.
De Steur H, Odongo W, Gellynck X. Applying the food technology neophobia scale in a developing country context : a case-study on processed matooke (cooking banana) flour in Central Uganda. APPETITE. 2016;96:391–8.
MLA
De Steur, Hans, Walter Odongo, and Xavier Gellynck. “Applying the Food Technology Neophobia Scale in a Developing Country Context : a Case-study on Processed Matooke (cooking Banana) Flour in Central Uganda.” APPETITE 96 (2016): 391–398. Print.
@article{7038869,
  author       = {De Steur, Hans and Odongo, Walter and Gellynck, Xavier},
  issn         = {0195-6663},
  journal      = {APPETITE},
  language     = {eng},
  pages        = {391--398},
  title        = {Applying the food technology neophobia scale in a developing country context : a case-study on processed matooke (cooking banana) flour in Central Uganda},
  url          = {http://dx.doi.org/10.1016/j.appet.2015.10.009},
  volume       = {96},
  year         = {2016},
}

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