Autori:
De Magistris, Tiziana ![](http://www.bncf.firenze.sbn.it/img/logo-bncf.jpg)
,
Xhakollari, Wilma ![](http://www.bncf.firenze.sbn.it/img/logo-bncf.jpg)
,
Munoz, Naomi ![](http://www.bncf.firenze.sbn.it/img/logo-bncf.jpg)
Titolo:
The effect of sensory properties on non-celiac consumers' willingness to pay for a gluten-free snackPeriodico:
Economia agro-alimentareAnno:
2015 - Fascicolo:
1 - Pagina iniziale:
107 - Pagina finale:
118The aim of our exploratory study is to assess the effects of organoleptic attributes on willingness-to-pay (wtp) values for gluten-free (gf) snacks assessed by non-celiac consumers. This study was undertaken using data from a hypothetical experiment conducted in Spain. We find that non-celiac consumers value the texture of gf snacks and that this is the only attribute to have a significant positive effect on wtp. The descriptive results show that consumers believe that gf products are expensive, but that they do not present secondary effects; they are not considered either a fashion or a fraud. Moreover, the participants followed a healthy diet, which consisted of fruits and vegetables and foods rich in minerals and vitamins.
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SICI: 1126-1668(2015)1<107:TEOSPO>2.0.ZU;2-X
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http://www.francoangeli.it/riviste/Scheda_Rivista.aspx?IDArticolo=53796&Tipo=Articolo PDFEsportazione dati in Refworks (solo per utenti abilitati)
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