Informing Starch-Based Food Product Designs With Seaweeds Using an Analytical Kano-Quality Function Deployment Model.

Cullano RA, Tiu AM, Evangelista SS, Ocampo L

DOI: 10.1111/jtxs.70007
Published: 2025 Apr
Container: Journal of texture studies
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/jtxs.70007,
  title = {Informing Starch-Based Food Product Designs With Seaweeds Using an Analytical Kano-Quality Function Deployment Model.},
  author = {Cullano RA and Tiu AM and Evangelista SS and Ocampo L},
  year = {2025},
  journal = {Journal of texture studies},
  doi = {10.1111/jtxs.70007},
  url = {https://doi.org/10.1111/jtxs.70007}
}

RIS

TY  - JOUR
TI  - Informing Starch-Based Food Product Designs With Seaweeds Using an Analytical Kano-Quality Function Deployment Model.
AU  - Cullano RA
AU  - Tiu AM
AU  - Evangelista SS
AU  - Ocampo L
PY  - 2025
JO  - Journal of texture studies
DO  - 10.1111/jtxs.70007
UR  - https://doi.org/10.1111/jtxs.70007
ER  -

APA

RA, C., AM, T., SS, E., & L, O. (2025). Informing Starch-Based Food Product Designs With Seaweeds Using an Analytical Kano-Quality Function Deployment Model.. Journal of texture studies. https://doi.org/10.1111/jtxs.70007

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pubmed · retrieved 2026-09-25T13:20:24.089Z