Chocolate Science And Technology
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Language: en
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Type: BOOK - Published: 2011-08-24 - Publisher: John Wiley & Sons
This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory
Language: en
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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
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Type: BOOK - Published: 2014-02-21 - Publisher: CRC Press
One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market�
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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
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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
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