Chocolate, Cocoa and Confectionery: Science and Technology / Edition 3

Chocolate, Cocoa and Confectionery: Science and Technology / Edition 3

by Bernard W. Minifie
     
 

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ISBN-10: 083421301X

ISBN-13: 9780834213012

Pub. Date: 08/31/1989

Publisher: Springer US

Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a

Overview

Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.

Product Details

ISBN-13:
9780834213012
Publisher:
Springer US
Publication date:
08/31/1989
Edition description:
3rd ed. 1989
Pages:
904
Sales rank:
1,096,768
Product dimensions:
6.10(w) x 9.25(h) x 0.07(d)

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