Confectionery Science And Technology
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Language: en
Pages: 542
Pages: 542
Type: BOOK - Published: 2017-10-09 - Publisher: Springer
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical p
Language: en
Pages: 536
Pages: 536
Type: BOOK - Published: 2017-10-23 - Publisher: Springer
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical p
Language: en
Pages: 468
Pages: 468
Type: BOOK - Published: 2009-06-26 - Publisher: Elsevier
Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are pop
Language: en
Pages: 899
Pages: 899
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to in
Language: en
Pages: 589
Pages: 589
Type: BOOK - Published: 2008-02-28 - Publisher: John Wiley & Sons
While thousands of books on baking are in print aimed at food service operators, culinary art instruction, and consumers, relatively few professional publicatio
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