Elif ÜLGEN, İlkay GÖK, Eda KULAK

Determination of Consumer Knowledge Level, Preferences and Attitudes Towards Lentils Which is An Important Vegetable Protein Source and Evaluation in Case of Gastronomic Value

Determination of Consumer Knowledge Level, Preferences and Attitudes Towards Lentils Which is An Important Vegetable Protein Source and Evaluation in Case of Gastronomic Value

Food Health and Technology Innovations

2022-Cilt: 5 - Sayı: 10

389-410

Lentil, Gastronomy, Vegetable Protein, Healthy Food, Consumer Attitude

Lentil, Gastronomy, Vegetable Protein, Healthy Food, Consumer Attitude

33231