Rodriguez Furlan, 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 Furlan, Laura Teresa, Yanina Andrea Baracco, Noemí 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 Furlan, Laura Teresa, Yanina Andrea Baracco, Noemí 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.