Kirjat Yanina Baracco
Valintaa vastaavia tuotteita ei löytynyt.
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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
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56,38 €
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