Richardson, A.M.; Tyuftin, A.A.; Kilcawley, K.N.; Gallagher, E.; O’Sullivan, M.G.; Kerry, J.P.
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, 254.
https://doi.org/10.3390/foods10020254
AMA Style
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
Chicago/Turabian Style
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
APA Style
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