Number of items: 1.
Article
Rodriguez Garcia, J. 
ORCID: https://orcid.org/0000-0002-4986-3144, Ding, R., Nguyen, T. H. T., Grasso, S., Chatzifragkou, A. ORCID: https://orcid.org/0000-0002-9255-7871 and Methven, L.
(2022)
Soluble fibres as sucrose replacers: effects on physical and sensory properties of sugar-reduced short-dough biscuits.
LWT - Food Science and Technology, 167.
113837.
ISSN 0023-6438
doi: https://doi.org/10.1016/j.lwt.2022.113837
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