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Production and evaluation of sugar-filled bonbons

Production and evaluation of sugar-filled bonbons

João Guilherme Baggio de Oliveira / Mareci M. de Almeida

58,82 €
IVA incluido
Disponible
Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Tecnología: cuestiones generales
ISBN:
9786209122071
58,82 €
IVA incluido
Disponible

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Sobre IBD

Brazil is a major producer of chocolate, with bonbons being one of the main chocolate-based products, much appreciated by people of all ages. The objective of this study was to test different concentrations of invertase enzyme and gum in order to obtain the best formulation for making bonbons filled with pineapple-flavoured sucrose syrup.

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