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Production and evaluation of sugar-filled bonbons

Production and evaluation of sugar-filled bonbons

Paperback

Technology & Engineering

ISBN10: 6209122078
ISBN13: 9786209122071
Publisher: Our Knowledge Publishing
Published: Oct 16 2025
Pages: 52
Weight: 0.18
Height: 0.12 Width: 6.00 Depth: 9.00
Language: English
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.

Also from

Baggio de Oliveira, João Guilherme

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Technology & Engineering