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Confectionery and Chocolate Engineering: Principles and Applications

By Ferenc A. Mohos
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$212.00
By Ferenc A. Mohos
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Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles.

Confectionery and Chocolate Engineering: Principles and Applications, Second edition, adds to information presented in the first edition on essential topics such as food safety, quality assurance, sweets for spec...

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