Name: Development of sugar-free white chocolate and compound chocolate: Use of Stevia and sucralose as sweeteners, hydrogenated oil as cocoa butter replacers and inulin as stabilizing agent
Price: 43.93 USD
Availability: InStock
Author: Laura Teresa Rodriguez Furlán
ISBN: 9783659962325

portada Development of sugar-free white chocolate and compound chocolate: Use of Stevia and sucralose as sweeteners, hydrogenated oil as cocoa butter replacers and inulin as stabilizing agent

Formato

Libro Físico

Editorial

LAP LAMBERT Academic Publishing

Autor

Laura Teresa Rodriguez Furlán

Encuadernación

Tapa Blanda

ISBN13

9783659962325

Development of sugar-free white chocolate and compound chocolate: Use of Stevia and sucralose as sweeteners, hydrogenated oil as cocoa butter replacers and inulin as stabilizing agent

Laura Teresa Rodriguez Furlán (Autor) · LAP LAMBERT Academic Publishing · Tapa Blanda

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