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  1. 1

    The science of chocolate od Beckett, Stephen T.

    Izdano 2000
    Knjiga

    The science of chocolate
  2. 2

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

    Izdano 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 od Lees, R.

    Izdano 1973
    Knjiga

    Sugar confectionery and chocolate manufacture
  4. 4

    Cocoa and chocolate processing od Wieland, Henry

    Izdano 1972
    Knjiga

    Cocoa and chocolate processing
  5. 5

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

    Thesis

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

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