Rodriguez Furlán, L. T., Baracco, Y. A., Zaritzky, N. E., & Campderrós, M. E. (2016). Development of free sugar white chocolate, suitable for diabetics, using Stevia and sucralose as sweeteners: Study of the thermal degradation kinetic. Web
Citación estilo ChicagoRodriguez Furlán, Laura Teresa, Yanina Andrea Baracco, Noemi Elisabet Zaritzky, and Mercedes Edith Campderrós. Development of Free Sugar White Chocolate, Suitable for Diabetics, Using Stevia and Sucralose As Sweeteners: Study of the Thermal Degradation Kinetic. 2016.
Cita MLARodriguez Furlán, Laura Teresa, Yanina Andrea Baracco, Noemi Elisabet Zaritzky, and Mercedes Edith Campderrós. Development of Free Sugar White Chocolate, Suitable for Diabetics, Using Stevia and Sucralose As Sweeteners: Study of the Thermal Degradation Kinetic. 2016.