USE OF MODIFIED KANO’S MODEL QUESTIONNAIRE TO DETERMINE THE KEY ATTRIBUTES FOR CEREAL BARS DEVELOPMENT

Bertin, R.L; Spiess, C.; Tavares, A.C.; Lorena Benathar Ballod Tavares; Costa, A.

XVI World Congress of Food Science and Technology - IUFoST

ISSN: 2304-7992

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USE OF MODIFIED KANO’S MODEL QUESTIONNAIRE TO DETERMINE THE KEY ATTRIBUTES FOR CEREAL BARS DEVELOPMENT

Bertin, R.L ; Spiess, C. ; Tavares, A.C. ¹ ; Lorena Benathar Ballod Tavares ² ; Costa, A.

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Bertin, R.L et al. USE OF MODIFIED KANO’S MODEL QUESTIONNAIRE TO DETERMINE THE KEY ATTRIBUTES FOR CEREAL BARS DEVELOPMENT. In: XVI WORLD CONGRESS OF FOOD SCIENCE AND TECHNOLOGY - IUFOST, 2012, . Anais eletrônicos..., Galoá, 2012. Disponível em: <https://proceedings.science/iufost/papers/use-of-modified-kano-s-model-questionnaire-to-determine-the-key-attributes-for-c?lang=en>. Acesso em: 16 Out. 2026. Copy citation

Bertin, R.L, 2022, USE OF MODIFIED KANO’S MODEL QUESTIONNAIRE TO DETERMINE THE KEY ATTRIBUTES FOR CEREAL BARS DEVELOPMENT. In: XVI World Congress of Food Science and Technology - IUFoST. Campinas : Galoá. 2012. Available from: <https://proceedings.science/iufost/papers/use-of-modified-kano-s-model-questionnaire-to-determine-the-key-attributes-for-c?lang=en>. Copy citation

Bertin, R.L. (2022, May). USE OF MODIFIED KANO’S MODEL QUESTIONNAIRE TO DETERMINE THE KEY ATTRIBUTES FOR CEREAL BARS DEVELOPMENT. Paper presented at the XVI World Congress of Food Science and Technology - IUFoST. Copy citation

Bertin, R.L, USE OF MODIFIED KANO’S MODEL QUESTIONNAIRE TO DETERMINE THE KEY ATTRIBUTES FOR CEREAL BARS DEVELOPMENT. In: XVI World Congress of Food Science and Technology - IUFoST; ... Campinas : Galoá; 2012. Available from: https://proceedings.science/iufost/papers/use-of-modified-kano-s-model-questionnaire-to-determine-the-key-attributes-for-c?lang=en Copy citation

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¹ Departamento de Sistemas e Computação ;

² Universidade Regional de Blumenau (FURB)

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Sensory and Consumer Science

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