Physical properties and consumer evaluation of cocoa bean shell-functionalized biscuits adapted for diabetic consumers by the replacement of sucrose with tagatose

1. Rojo-Poveda, O.
2. Barbosa-Pereira, L.
3. Orden, D.
4. Stévigny, C.
5. Zeppa, G.
6. Bertolino, M.

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DOI: 10.3390/FOODS9060814 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus