A study to predict the purchase intention of the elderly to dried rice noodles supplemented with functional ingredients: Focusing on the theory of planned behavior

Q4 Agricultural and Biological Sciences

Korean Journal of Food Science and Technology Pub Date : 2023-02-28 DOI:10.9721/kjfst.2023.55.1.21

JiHye Jang, Dohyung Kim, Hyun-kyung Kim, Ye-Eun Kim, Sumin Kang, Hayoon Kim, G. Go

引用次数: 0

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预测老年人对添加功能性配料的米粉购买意愿的研究:以计划行为理论为核心

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来源期刊

Korean Journal of Food Science and Technology Agricultural and Biological Sciences-Food Science

CiteScore

1.10

自引率

0.00%

发文量

期刊介绍： The Korean Journal of Food Science and Technology (Korean J. Food Sci. Technol.; KJFST), a journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST). The topics covered in the KJFST include all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.