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
Richardson, Aislinn M, Tyuftin, Andrey A, Kilcawley, Kieran N, Gallagher, Eimear, O'Sullivan, Maurice G, Kerry, Joseph P
Published in Foods (26.01.2021)
Published in Foods (26.01.2021)
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Journal Article
The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies
Richardson, Aislinn M., Tyuftin, Andrey A., Kilcawley, Kieran N., Gallagher, Eimear, O’ Sullivan, Maurice G., Kerry, Joseph P.
Published in Food science & technology (01.09.2018)
Published in Food science & technology (01.09.2018)
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The sensory and physical properties of Shortbread biscuits cooked using different sucrose granule size fractions
Tyuftin, Andrey A., Richardson, Aislinn M., O’ Sullivan, Maurice G., Kilcawley, Kieran N., Gallagher, Eimear, Kerry, Joseph P.
Published in Journal of food science (01.03.2021)
Published in Journal of food science (01.03.2021)
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Journal Article