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Consumers’ perception of bakery products with insect fat as partial butter replacement

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Chicago
Delicato, Claudia, Joachim Schouteten, Koen Dewettinck, Xavier Gellynck, and Daylan A. Tzompa-Sosa. 2020. “Consumers’ Perception of Bakery Products with Insect Fat as Partial Butter Replacement.” Food Quality and Preference 79: 1–9.
APA
Delicato, C., Schouteten, J., Dewettinck, K., Gellynck, X., & Tzompa-Sosa, D. A. (2020). Consumers’ perception of bakery products with insect fat as partial butter replacement. Food Quality and Preference, 79, 1–9.
Vancouver
1.
Delicato C, Schouteten J, Dewettinck K, Gellynck X, Tzompa-Sosa DA. Consumers’ perception of bakery products with insect fat as partial butter replacement. Food Quality and Preference. 2020;79:1–9.
MLA
Delicato, Claudia et al. “Consumers’ Perception of Bakery Products with Insect Fat as Partial Butter Replacement.” Food Quality and Preference 79 (2020): 1–9. Print.
@article{8626649,
  author       = {Delicato, Claudia and Schouteten, Joachim and Dewettinck, Koen and Gellynck, Xavier and Tzompa-Sosa, Daylan A. },
  issn         = {0950-3293},
  journal      = {Food Quality and Preference},
  language     = {eng},
  pages        = {1--9},
  title        = {Consumers’ perception of bakery products with insect fat as partial butter replacement},
  url          = {http://dx.doi.org/10.1016/j.foodqual.2019.103755},
  volume       = {79},
  year         = {2020},
}

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