MARKETING STUDIES OF CONSUMPTION PREFERENCES AT DEVELOPING DIETARY PRODUCTS
Yana Biletska, Vitalina Babenko, Andrii Gusliev Results of marketing studies of consumption motivations and preferences at choosing bread for special dietary consumption are presented. It has been established, that 18 % of questioned give advantage to bread with a decreased amount of carbohydrates; 17 % of respondents consume bread without gluten; 13 % give preference […]