Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study

Rajesh Kumar, Edgar Chambers

Open source

DOI: 10.3390/foods8100484
Published: 2019-10-12
Container: Foods
Publisher: MDPI AG
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.3390/foods8100484,
  title = {Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study},
  author = {Rajesh Kumar and Edgar Chambers},
  year = {2019},
  journal = {Foods},
  doi = {10.3390/foods8100484},
  url = {https://doi.org/10.3390/foods8100484}
}

RIS

TY  - JOUR
TI  - Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study
AU  - Rajesh Kumar
AU  - Edgar Chambers
PY  - 2019
JO  - Foods
DO  - 10.3390/foods8100484
UR  - https://doi.org/10.3390/foods8100484
ER  -

APA

Kumar, R., & Chambers, E. (2019). Understanding the Terminology for Snack Foods and Their Texture by Consumers in Four Languages: A Qualitative Study. Foods. https://doi.org/10.3390/foods8100484

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crossref · retrieved 2026-09-26T05:42:31.763Z