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.

Rojo-Poveda, Olga, Letricia Barbosa-Pereira, David Orden, Caroline Stévigny, Giuseppe Zeppa, and Marta Bertolino. "Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers By the Replacement of Sucrose With Tagatose." Foods 2020.

Rojo-Poveda, Olga, et al. "Physical Properties and Consumer Evaluation of Cocoa Bean Shell-Functionalized Biscuits Adapted for Diabetic Consumers By the Replacement of Sucrose With Tagatose." Foods 2020.