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Characterization of gluten‐free cupcakes without sucrose based on defatted soybean flour and monk fruit.

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Bibliographic Details
Title:	Characterization of gluten‐free cupcakes without sucrose based on defatted soybean flour and monk fruit.
Authors:	Bahraminejad, Mahshid¹ (AUTHOR), Rostami, Omid² (AUTHOR), Heydari, Mahshid¹ (AUTHOR), Moradian, Mohammadhadi¹ (AUTHOR), Abdolmaleki, Khadije³ (AUTHOR) khadije.abdolmaleki@gmail.com
Source:	Food Science & Nutrition. Feb2024, Vol. 12 Issue 2, p1268-1278. 11p.
Database:	Academic Search Ultimate
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Description
ISSN:	20487177
DOI:	10.1002/fsn3.3840