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)

Link

https://www.mdpi.com/2304-8158/9/6/814