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Aislinn M. Richardson

University College Cork

4

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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

2021 Foods
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The Impact of Sugar Particles Size and Natural Substitutes for the Replacement of Sucrose and Fat in Chocolate Brownies: Sensory and Physicochemical Analysis

2021
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The sensory and physical properties of Shortbread biscuits cooked using different sucrose granule size fractions.

2021 Journal of Food Science
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The impact of sugar particle size manipulation on the physical and sensory properties of chocolate brownies

2018 Lwt - Food Science and Technology
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