Effect of d-allulose, in comparison to sucrose and d-fructose, on the physical properties of cupcakes
Alexandra May Bolger, Robert A. Rastall, Marı́a José Oruña-Concha, Julia Rodríguez‐García
Topics & Concepts
SucroseFood scienceChemistrySugarFructoseVolume (thermodynamics)PhysicsQuantum mechanicsDiet, Metabolism, and DiseaseFood composition and properties