Confectionery Science and Technology
Joachim H. von Elbe, Randy Hofberger, Richard W. Hartel
Springer International Publishing AG, 2017
158,95 €On orderDelivery: 2-3 weeks
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients.
- ISBN-13
- 9783319617404
- ISBN-10
- 3319617400
- Publisher
- Springer International Publishing AG
- Year
- 2017
- Publication date
- 2017-10-23
- Pages
- 536
- Dimensions
- 263x186x37
- Weight
- 1246