Rodriguez Furlán, L. T., Baracco, Y. A., Lecot, C. J., Zaritzky, N. E., & Campderrós, M. E. (2017). Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent. Web
Citación estilo ChicagoRodriguez Furlán, Laura Teresa, Yanina Andrea Baracco, Carlos Javier Lecot, Noemi Elisabet Zaritzky, and Mercedes Edith Campderrós. Influence of Hydrogenated Oil As Cocoa Butter Replacers in the Development of Sugar-free Compound Chocolates: Use of Inulin As Stabilizing Agent. 2017.
Cita MLARodriguez Furlán, Laura Teresa, et al. Influence of Hydrogenated Oil As Cocoa Butter Replacers in the Development of Sugar-free Compound Chocolates: Use of Inulin As Stabilizing Agent. 2017.