Article Versions Notes

Rojo-Poveda O, Barbosa-Pereira L, Orden D, Stévigny C, Zeppa G, Bertolino M. Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose. Foods. 2020; 9(6):814. https://doi.org/10.3390/foods9060814

Rojo-Poveda, Olga, Letricia Barbosa-Pereira, David Orden, Caroline Stévigny, Giuseppe Zeppa, and Marta Bertolino. 2020. "Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose" Foods 9, no. 6: 814. https://doi.org/10.3390/foods9060814

Rojo-Poveda, O., Barbosa-Pereira, L., Orden, D., Stévigny, C., Zeppa, G., & Bertolino, M. (2020). Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers by the Replacement of Sucrose with Tagatose. Foods, 9(6), 814. https://doi.org/10.3390/foods9060814