The effects of rational and emotional sustainability appeals to consumers’ sensory perceptions and emotions
Extrinsic cues are widely used by researchers to develop consumers’ perceptions of food. This study aimed to investigate how consumer perceptions and emotional responses to roti prepared by replacing the proportion of wheat flour with wheat bran (an agriculture by-product) were affected by rational...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Frontiers Media S.A.
2025-01-01
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| Series: | Frontiers in Sustainable Food Systems |
| Subjects: | |
| Online Access: | https://www.frontiersin.org/articles/10.3389/fsufs.2024.1345171/full |
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