Treffer 1 - 3 von 3 für Suche 'Baracco, Yanina', Suchdauer: 0,38s Treffer weiter einschränken
  1. 1
    Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate

    Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate von Rodriguez Furlán, Laura T., Baracco, Yanina, Lecot, Javier, Zaritzky, Noemi, Campderrós, Mercedes E.

    Veröffentlicht in Food chemistry

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  2. 2
    Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent

    Influence of hydrogenated oil as cocoa butter replacers in the development of sugar-free compound chocolates: Use of inulin as stabilizing agent von Rodriguez Furlán, Laura T., Baracco, Yanina, Lecot, Javier, Zaritzky, Noemi, Campderrós, Mercedes E.

    Veröffentlicht in Food chemistry

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  3. 3
    Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins

    Development of fat-reduced sausages: Influence of binary and ternary combinations of carrageenan, inulin, and bovine plasma proteins von Baracco, Yanina, Rodriguez Furlán, Laura T, Campderrós, Mercedes E


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