Article Versions Notes

Roze M, Crucean D, Diler G, Rannou C, Catanéo C, Jonchère C, Le-Bail A, Le-Bail P. Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits. Foods. 2021; 10(11):2545. https://doi.org/10.3390/foods10112545

Roze, Mathilde, Doina Crucean, Guénaelle Diler, Cécile Rannou, Clément Catanéo, Camille Jonchère, Alain Le-Bail, and Patricia Le-Bail. 2021. "Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits" Foods 10, no. 11: 2545. https://doi.org/10.3390/foods10112545

Roze, M., Crucean, D., Diler, G., Rannou, C., Catanéo, C., Jonchère, C., Le-Bail, A., & Le-Bail, P. (2021). Impact of Maltitol and Sorbitol on Technological and Sensory Attributes of Biscuits. Foods, 10(11), 2545. https://doi.org/10.3390/foods10112545