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.
Revista:
Foods

ISSN: 2304-8158

Ano de publicación: 2020

Volume: 9

Número: 6

Tipo: Artigo

DOI: 10.3390/FOODS9060814 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus