Titre:
  • Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose
Auteur:Rojo Poveda, Olga; Barbosa-Pereira, Letricia; Orden, David D.; Stevigny, Caroline; Zeppa, Giuseppe; Bertolino, Marta MB
Informations sur la publication:Foods (Basel, Switzerland), 9, 6, 814
Statut de publication:Publié, 2020-06-21
Sujet CREF:Technologie alimentaire
Nutrition
Pharmacognosie
Mots-clés:cocoa bean shell
cocoa by-product
functionalized biscuits
tagatose
fiber content
Langue:Anglais
Identificateurs:urn:issn:E231686