| Notas Contenido: |
- Sugar
- Glucose syrups and starch syrups and starch hydrolysates
- Gelling and whipping agents and emulsifiers
- Oils, fats, milk and related products
- Color and Flavor
- General Technical Aspects of Industrial Sugar Confectionery Manufacture
- Boiled Sweets and medicated confectionery
- Caramel
- Toffee and fudge
- Gums and jellies
- Licorice paste
- Cream paste and aerated confectionery
- Tablets, lozenges and sugar panning
- Chewing gum composition
- Structure of confectionery
- Countlines and cereal bars
- Structure of sugar confectionery
- Quality control and chemical analysis
- Wrapping
- Packaging and shelf-life evaluation
- Sugar confectionery in the diet.
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