Consumer acceptance and preference for brown rice—A mixed‐method qualitative study from Nepal

Gyawali, Pratiksha; Tamrakar, Dipesh; Shrestha, Abha; Shrestha, Himal; Karmacharya, Sanju; Bhattarai, Sanju; Bhandari, Niroj; Malik, Vasanti; Mattei, Josiemer; Spiegelman, Donna; Shrestha, Archana

doi:10.26181/19314479.v1

Gyawali et al 2022.pdf (651.48 kB)

Consumer acceptance and preference for brown rice—A mixed‐method qualitative study from Nepal

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posted on 2022-03-31, 04:41 authored by Pratiksha Gyawali, Dipesh Tamrakar, Abha Shrestha, Himal ShresthaHimal Shrestha, Sanju Karmacharya, Sanju Bhattarai, Niroj Bhandari, Vasanti Malik, Josiemer Mattei, Donna Spiegelman, Archana Shrestha

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Publication Date

2022-03-04

Journal

Food Science & Nutrition

Pagination

11 p.

Publisher

Wiley

ISSN

2048-7177

Rights Statement

© 2022 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC. This is an open access article under the terms of the Creative Commons Attribution License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.

Publisher DOI

https://doi.org/10.1002/fsn3.2803

Consumer acceptance and preference for brown rice—A mixed‐method qualitative study from Nepal

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