Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes

Publication date: October 2021Source: LWT, Volume 150Author(s): Alexandra May Bolger, Robert A. Rastall, Maria Jose Oruna-Concha, Julia Rodriguez-Garcia

Source: LWT Food Science and Technology - July 1, 2021 Category: Food Science Source Type: research