Chocolate, Cocoa and Confectionery: Science and Technology
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.
1101310596
Chocolate, Cocoa and Confectionery: Science and Technology
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.
379.99
In Stock
5
1
Chocolate, Cocoa and Confectionery: Science and Technology
904
Chocolate, Cocoa and Confectionery: Science and Technology
904Hardcover(3rd ed. 1989)
$379.99
379.99
In Stock
Product Details
| ISBN-13: | 9780834213012 |
|---|---|
| Publisher: | Springer US |
| Publication date: | 08/31/1989 |
| Edition description: | 3rd ed. 1989 |
| Pages: | 904 |
| Product dimensions: | 6.10(w) x 9.25(h) x 0.07(d) |
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