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Consumer acceptance of an extruded soy-based high-protein breakfast cereal
K. Yeu, Y. Lee,
S. Y. Lee
Food Science and Human Nutrition
Nutritional Sciences
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Agriculture & Biology
breakfast cereals
100%
soy flour
86%
consumer acceptance
85%
weight loss
45%
grain products
44%
cinnamon
44%
weight control
42%
soy protein
37%
high fiber foods
30%
flavor
28%
odors
27%
nutrition information
24%
proteins
23%
milk
23%
breakfast
22%
high protein diet
21%
meals (menu)
20%
cardiovascular diseases
19%
extrusion
16%
texture
14%
Medicine & Life Sciences
Edible Grain
85%
Breakfast
82%
Flour
74%
Soybean Proteins
58%
Cinnamomum zeylanicum
41%
Weight Loss
34%
Odorants
29%
Milk
26%
Proteins
25%
High-Protein Diet
19%
Guidelines
17%
United States Food and Drug Administration
13%
Meals
12%
Cardiovascular Diseases
10%
Food
9%
Costs and Cost Analysis
8%