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The sensory and physical properties of Shortbread biscuits cooked using different sucrose granule size fractions.
J Food Sci. 2021 Mar;86(3):705-714. doi: 10.1111/1750-3841.15600. Epub 2021 Feb 8.
J Food Sci. 2021.
PMID: 33559180
The Application of Pureed Butter Beans and a Combination of Inulin and Rebaudioside A for the Replacement of Fat and Sucrose in Sponge Cake: Sensory and Physicochemical Analysis.
Richardson AM, Tyuftin AA, Kilcawley KN, Gallagher E, O'Sullivan MG, Kerry JP.
Richardson AM, et al.
Foods. 2021 Jan 26;10(2):254. doi: 10.3390/foods10020254.
Foods. 2021.
PMID: 33530603
Free PMC article.
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