Descubre y comparte nuestro conocimiento público

Se han encontrado 2 recursos

Resultados de búsqueda

Journal Article 2019-11-18

Autor: Wanjuu, C. Bocher, T. Abong, G.O. Low, J.W. Mbogo, D. Heck, S. Muzhingi, T.

OFSP is being used as an ingredient of baked products and can be a source of pro-vitamin A. Information about OFSP puree bread consumer profile is limited. The current study investigates the consumer socio-demographics, knowledge, practices and attitude towards OFSP puree bread in Kenya. A total ...

Enlace original: https://cgspace.cgiar.org/handle/10568/106085

Investigación en Agricultura
Enlace permanente
Wanjuu, C. ,  Bocher, T. ,  Abong, G.O. ,  Low, J.W. ,  Mbogo, D. ,  Heck, S. ,  Muzhingi, T. ,  [Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya.] ,  Consumer knowledge and attitude towards orange-fleshed sweetpotato (OFSP) puree bread in Kenya.
Conference Paper 2016-07

Autor: Okello, J.J. Lagerkvist, C.J. Muoki, P. Heck, S. Prain, G.

This paper combines Just-About-Right (JAR) sensory evaluation and means-end chain (MEC) analysis to examine consumer evaluation of the sensory attributes of conventionally bred biofortified orange-fleshed sweetpotato (OFSP). It specifically examined the role of information on biofortification pro...

Enlace original: https://cgspace.cgiar.org/handle/10568/82582

Investigación en Agricultura
Enlace permanente
Okello, J.J. ,  Lagerkvist, C.J. ,  Muoki, P. ,  Heck, S. ,  Prain, G. ,  [Combining sensory evaluation and mental models in the assessment of consumer preferences for and choice of healthy products: experience from a field experiment in Kenya.] ,  Combining sensory evaluation and mental models in the assessment of consumer preferences for and choice of healthy products: experience from a field experiment in Kenya.

Selecciona los documentos para visualizarlos

Nombre del archivo Ver recurso
Marcar todos
Limpiar todo