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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
beans
23%
carbohydrates
18%
case studies
67%
consumer attitudes
100%
cooking
24%
eating habits
14%
emotions
62%
farmers
9%
farming systems
10%
foods
68%
Indonesia
72%
meals (menu)
15%
modernization
47%
new products
14%
product development
15%
protein sources
25%
raw materials
22%
restaurants
16%
rice
17%
sensory properties
23%
soybeans
19%
testing
5%
traditional foods
49%