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Consumer perception of traditional Indonesian foods: case studies using tempe in different contexts
Dwi Larasatie Nur Fibri
SCIENCE PhD theses
Department of Food Science
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Agriculture & Biology
consumer attitudes
100%
Indonesia
72%
foods
68%
case studies
67%
emotions
62%
traditional foods
49%
modernization
47%
protein sources
25%
cooking
24%
sensory properties
23%
beans
23%
raw materials
22%
soybeans
19%
carbohydrates
18%
rice
17%
restaurants
16%
product development
15%
meals (menu)
15%
new products
14%
eating habits
14%
farming systems
10%
farmers
9%
testing
5%