INTEQUI 20941
INSTITUTO DE INVESTIGACIONES EN TECNOLOGIA QUIMICA
Unidad Ejecutora - UE
libros
Título:
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
Autor/es:
LAURA RODRIGUEZ FURLÁN; Y. BARACCO; CAMPDERRÓS, MERCEDES EDITH
Editorial:
Lap Lambert Academic Publishing
Referencias:
Año: 2016 p. 61
ISSN:
978-3-659-96232-5
Resumen:
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
