Physical properties and consumer evaluation of cocoa bean shell-functionalized biscuits adapted for diabetic consumers by the replacement of sucrose with tagatose
Autores
Rojo-Poveda, O., Barbosa-Pereira, L., Orden, D., Stévigny, C., Zeppa, G., Bertolino, M.
Año de publicación
2020
Publicado en
Foods, 9(6)
