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Herstellung und Bewertung von Bonbons mit Zuckerfüllung

Herstellung und Bewertung von Bonbons mit Zuckerfüllung

João Guilherme Baggio de Oliveira / Mareci M. de Almeida

58,88 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786209119514
58,88 €
IVA incluido
Disponible

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Sobre IBD

Brasilien ist ein großer Schokoladenproduzent, wobei Pralinen eines der wichtigsten Produkte auf Schokoladenbasis sind, die von Menschen aller Altersgruppen sehr geschätzt werden. Das Ziel dieser Arbeit war es, verschiedene Konzentrationen von Invertase-Enzym und Gummi zu testen, um die beste Rezeptur für die Herstellung von Pralinen mit Saccharosesirup-Füllung mit Ananasgeschmack zu erhalten.

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