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Consumer acceptance of food bars
K. Mahanna, S. Y. Lee
Food Science and Human Nutrition
Nutritional Sciences
Carl R. Woese Institute for Genomic Biology
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peer-review
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Keyphrases
Conjoint Analysis
100%
Consumer Acceptance
100%
Food Bar
100%
Cluster Analysis
16%
Concept Evaluation
16%
Low Fat
16%
Overall Acceptability
16%
Product Development
16%
Low Calorie
16%
Calorie
16%
Consumer Test
16%
Nutritional Information
16%
Test Elements
16%
9-Point Hedonic Scale
16%
Standardised Packaging
16%
Food Product Development
16%
Food Science
Food Product Development
100%
Low Calorie Fat
100%