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

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

by Bernard W. Minifie
ISBN-10:
083421301X
ISBN-13:
9780834213012
Pub. Date:
08/31/1989
Publisher:
Springer US
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Overview

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

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
Product dimensions: 6.10(w) x 9.25(h) x 0.07(d)

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