Akesowan, Adisak. “Quality of Reduced-Fat Chiffon Cakes Prepared With Erythritol-Sucralose As Replacement for Sugar”. Pakistan Journal of Nutrition, vol. 8, no. 9, Aug. 2009, pp. 1383–1386, https://doi.org/10.3923/pjn.2009.1383.1386.