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2020•International Food Research JournalRequires access

Effects of partial sugar replacement on the physicochemical and sensory properties of low sugar cookies.

Lee‐Hoon Ho, M. M. Pulsawat

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Key concepts: Sugar, Food science, Sensory system, Chemistry, Biology, Neuroscience

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Effects of partial sugar replacement on the physicochemical and sensory properties of low sugar cookies. — Research Paper | ScholarLens