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Richardson AM, Tyuftin AA, Kilcawley KN, Gallagher E, O’Sullivan MG, Kerry JP. 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. Foods. 2021; 10(2):254. https://doi.org/10.3390/foods10020254

Richardson, Aislinn M., Andrey A. Tyuftin, Kieran N. Kilcawley, Eimear Gallagher, Maurice G. O’Sullivan, and Joseph P. Kerry. 2021. "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" Foods 10, no. 2: 254. https://doi.org/10.3390/foods10020254

Richardson, A. M., Tyuftin, A. A., Kilcawley, K. N., Gallagher, E., O’Sullivan, M. G., & Kerry, J. P. (2021). 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. Foods, 10(2), 254. https://doi.org/10.3390/foods10020254