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

Rodriguez Furlán, Laura Teresa; Baracco, Yanina; Campderrós, Mercedes Edith

ISBN 10: 3659962325 ISBN 13: 9783659962325
Published by LAP LAMBERT Academic Publishing, 2016
Language: English
Condition: New Soft cover

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