The importance of enjoyment, sensory properties and perceived cooking abilities in legume and pulse consumption: a questionnaire study
Abstract Objective: Legume and pulse consumption is currently recommended for health and sustainability purposes, but barriers to consumption can include low enjoyment and poor sensory properties. This work aimed to investigate the relative importance of a number of barriers and facilitators towards...
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Cambridge University Press,
2024-01-01T00:00:00Z.
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