Perceptions of starchy food dishes: application of the Repertory Grid Method. | Appetite;28(3): 255-65, 1997 Jun. | MEDLINE

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Perceptions of starchy food dishes: application of the Repertory Grid Method.

Monteleone, E; Raats, M M; Mela, D J.

Affiliation

Monteleone E; Dipartimento di Biologia, Difesa e Biotecnologie Agro-Forestali, Università degli Studi della Basilicata, Potenza, Italy.

Appetite ; 28(3): 255-65, 1997 Jun.

Article in En | MEDLINE | ID: mdl-9218098

Subject(s)

Consumer Behavior; Food Preferences/psychology; Perception; Starch; Taste; Adult; Female; Humans; Male; Middle Aged; Nutritional Physiological Phenomena; Oryza; Solanum tuberosum

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Database: MEDLINE Main subject: Perception / Starch / Taste / Consumer Behavior / Food Preferences Type of study: Prognostic_studies / Qualitative_research Language: En Journal: Appetite Year: 1997 Type: Article Affiliation country: Italy

Search on Google

Database: MEDLINE Main subject: Perception / Starch / Taste / Consumer Behavior / Food Preferences Type of study: Prognostic_studies / Qualitative_research Language: En Journal: Appetite Year: 1997 Type: Article Affiliation country: Italy