Physical properties and consumer evaluation of cocoa bean shell-functionalized biscuits adapted for diabetic consumers by the replacement of sucrose with tagatose
- Rojo-Poveda, O.
- Barbosa-Pereira, L.
- Orden, D.
- Stévigny, C.
- Zeppa, G.
- Bertolino, M.
Zeitschrift:
Foods
ISSN: 2304-8158
Datum der Publikation: 2020
Ausgabe: 9
Nummer: 6
Art: Artikel
