Description
Data of a 3x3 experimental survey with a UK based Prolific (N=449) sample. Tests acceptance of Mycelium as source of human food (protein) with different levels of processing (unprocessed, protein powder, mycelium based burger) and substrates (manure, wood log, glucose syrup).
Contains full experimental setup (manipulations and questions) rUJw data (in SPSS and .CSV format) and R script
Contains full experimental setup (manipulations and questions) rUJw data (in SPSS and .CSV format) and R script
| Date made available | 7 Feb 2024 |
|---|---|
| Publisher | Wageningen University & Research |
Research output
- 1 Article
-
Consumer acceptance of mycelium as protein source
Fischer, A. R. H. & Hilboesen, O., Jan 2025, In: Food Quality and Preference. 122, 105304.Research output: Contribution to journal › Article › Academic › peer-review
Open Access10 Link opens in a new tab Citations (Scopus)
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