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  1. 1

    The science of chocolate por Beckett, Stephen T.

    Publicado 2000
    Libro

    The science of chocolate
  2. 2

    Changes in the microbiological and physico-chemical properties of chocolate paste processed into premium whole milk bars por Guerrero, Vicelle G.

    Publicado 1989
    Thesis

    Changes in the microbiological and physico-chemical properties of chocolate paste processed into premium whole milk bars
  3. 3

    Sugar confectionery and chocolate manufacture por Lees, R.

    Publicado 1973
    Libro

    Sugar confectionery and chocolate manufacture
  4. 4

    Cocoa and chocolate processing por Wieland, Henry

    Publicado 1972
    Libro

    Cocoa and chocolate processing
  5. 5

    Development and optimization of tablea-cashew nut spread using response surface methodology por De Guzman, Vea Clarissa L.

    Thesis

    Development and optimization of tablea-cashew nut spread using response surface methodology

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