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- USO DE ADITIVOS Y AUXILIARES TECNOLÓGICOS EN PASTELERÍA
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Our price is lower than the manufacturer's "minimum advertised price." As a result, we cannot show you the price in catalog or the product page.
You have no obligation to purchase the product once you know the price. You can simply remove the item from your cart.
You have no obligation to purchase the product once you know the price. You can simply remove the item from your cart.
Our price is lower than the manufacturer's "minimum advertised price." As a result, we cannot show you the price in catalog or the product page.
You have no obligation to purchase the product once you know the price. You can simply remove the item from your cart.
You have no obligation to purchase the product once you know the price. You can simply remove the item from your cart.
- Información del Producto
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Información adicional
Envio Scorm Si Horas 8 Tipo Scorm MULTISCORM - Descripción
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Detalles
1. Los aditivos. Clasificación y denominaciones.
1.1. Colorantes.
1.2. Conservantes.
1.3. Antioxidantes.
1.4. Estabilizantes.
1.5. Emulgentes.
1.6. Sustancias espesantes.
1.7. Sustancias gelificantes.
1.8. Agentes aromáticos.
1.9. Potenciadores de sabor.
1.10. Edulcorantes artificiales.
1.11. Antiaglutinantes.
1.12. Antiapelmazantes.
1.13. Reguladores de PH.
1.14. Antiespumantes.
1.15. Humectantes.
1.16. Gasificantes.2. Características de los aditivos.
3. Nuevas tendencias y usos de aditivos y texturas.
4. Condiciones de conservación y utilización.
- Reseñas
