Books by Yanina Baracco
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-30%
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
Laura Teresa Rodriguez Furlán, Mercedes Edith Campderrós, Yanina Baracco
€39.47
€56.38
-30% with code BOOKS
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