Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique
Abstract
The word association (WA) technique was used to investigate the perception of two groups of consumers (72 celiac and 78 non-celiac individuals; 150 in total) to pizza dough (thick or thin) and the raw material used at the manufacture (cassava flour or rice flour). Different perceptions of the four stimuli were detected by Chi-square test (X2=314.393, p<0.0001) for both groups. Seven categories were used for both groups: food/composition, health,...
Paper Details
Title
Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique
Published Date
Apr 1, 2017
Journal
Volume
94
Pages
1 - 5
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