Abstract
Color refers to human perception of colored materials. Of the three quality attributes perceived by the consumer, color might indeed be the most important one. A food may be most nutritious, safe, and economical, but if it is not also visually attractive, it will not sell.
Cite
CITATION STYLE
APA
Hartel, R. W., von Elbe, J. H., & Hofberger, R. (2018). Other Ingredients. In Confectionery Science and Technology (pp. 151–185). Springer International Publishing. https://doi.org/10.1007/978-3-319-61742-8_6
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