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Journal: Foods, 2021
Volume: 10
Number: 254

Article: 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
Authors: by Aislinn M. Richardson, Andrey A. Tyuftin, Kieran N. Kilcawley, Eimear Gallagher, Maurice G. O’Sullivan and Joseph P. Kerry
Link: https://www.mdpi.com/2304-8158/10/2/254

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