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Sugar Confectionery and Chocolate Manufacture
Language: en
Pages: 401
Authors: R. Lees
Categories: Technology & Engineering
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media

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The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and c
Sugar Confectionery Manufacture
Language: en
Pages: 424
Authors: E. B. Jackson
Categories: Confectionery
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Confectionery Science and Technology
Language: en
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Authors: Richard W. Hartel
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Type: BOOK - Published: 2017-10-09 - Publisher: Springer

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This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical p
Sugar Confectionery Manufacture
Language: en
Pages: 430
Authors: E.B. Jackson
Categories: Cooking
Type: BOOK - Published: 1995-12-31 - Publisher: Boom Koninklijke Uitgevers

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Following the great success of the first edition, this thoroughly revised and updated volume continues to provide a highly practical and comprehensive review of
The Science of Sugar Confectionery
Language: en
Pages: 167
Authors: William P Edwards
Categories: Technology & Engineering
Type: BOOK - Published: 2015-11-09 - Publisher: Royal Society of Chemistry

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Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three c