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    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

    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 by Aislinn M. Richardson, Andrey A. Tyuftin, Kieran N. Kilcawley, Eimear Gallagher, Maurice G. O’Sullivan, Joseph P. Kerry

    Published 2021-01-01
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