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 (2016. 80 S. 220 mm)
  • 洋書

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 (2016. 80 S. 220 mm)  Paperback

Rodriguez Furlá/n, Laura Teresa/ Baracco, Yanina/ Campderró/s, Mercedes Edith

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  • LAP LAMBERT ACADEMIC PUBLISHING(2016発売)
  • ポイント 80pt
  • オンデマンド(OD/POD)版です。キャンセルは承れません。