Medidor de templar de chocolate (Spanish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Medidor de templar de chocolate" in Spanish language version.

refsWebsite

Global rank Spanish rank

3^rd place

7^th place

books.google.com

Padley, Fred B.; Fred B. Padley (1997). Lipid technologies and applications. CRC Press. p. 397. ISBN 9780824798383. Consultado el 27 de agosto de 2010.
Hartel, Richard W. (1998). «Phase Transitions in Chocolate and Coatings». En M. A. Rao, Richard W. Hartel, ed. Phase/state transitions in foods: chemical, structural, and rheological changes. CRC Press. pp. 217-52. ISBN 9780824701796. Consultado el 27 de agosto de 2010.
Manley, Duncan J. R. (1998). Secondary processing in biscuit manufacturing: chocolate enrobing, moulding, sandwich creaming, icing, application of jam, marshmallow, caramel, troubleshooting tips, Volume 4. Woodhead. ISBN 9781855732964.