Sabata, JoanaArmand2025-06-182025-01-012019-02-119788484247265https://une-dspace.glaux.es/handle/123456789/23386This book is based on the workshops given by the URV and ICIQ wich explain that behind the taste, the form, the smell and the history of chocolate ther is a great deal of science.Libro digitalCreative Commons Attribution 4.0 International (CC BY 4.0)http://creativecommons.org/licenses/by/4.0/Cocina o comida por ingredientes: chocolateCocina o comida por ingredientes: chocolateCocina o comida por ingredientes: chocolatePublicationopenAccess