An approach to sustainability and circularity regarding the influence of the heat treatment duration of sugar syrup and the addition of Aronia melanocarpa by-products as powder on the physico-chemical characteristics of artisanal chocolate / O. C., M., Daniel Lipșa, F., Venin, G., Tulbure, A., Marian Cârlescu, P., Balint, B., Tallarita, A.V., Caruso, G., Julian, M., Giurea, R., Cristina Rada, E.. - 3321:020028(2025). (AIP Conference ).

An approach to sustainability and circularity regarding the influence of the heat treatment duration of sugar syrup and the addition of Aronia melanocarpa by-products as powder on the physico-chemical characteristics of artisanal chocolate

Alessio Vincenzo Tallarita;Gianluca Caruso;
2025

2025
An approach to sustainability and circularity regarding the influence of the heat treatment duration of sugar syrup and the addition of Aronia melanocarpa by-products as powder on the physico-chemical characteristics of artisanal chocolate / O. C., M., Daniel Lipșa, F., Venin, G., Tulbure, A., Marian Cârlescu, P., Balint, B., Tallarita, A.V., Caruso, G., Julian, M., Giurea, R., Cristina Rada, E.. - 3321:020028(2025). (AIP Conference ).
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/1054957
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