Review
Open access
Oct 2026
Consumer Perceptions and Eating Behavior Towards Low-Carbohydrate Functional Bakery Products: A Cross-Sectional Study
The growing interest in foods with low glycemic impact and improved functionality has stimulated research into reformulating traditional bakery products. Therefore, this study aimed to assess consumer perceptions, consumption habits, and willingness of the population to accept low-carbohydrate bakery products enriched...
Cristian Argyelan, Sylvestre Dossa, Virgil-Dacian Lalescu et al.
· Applied Sciences · 0 citations