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|a Sugar confectionery manufacture /
|c edited by E.B. Jackson.
|
| 250 |
|
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|a Second edition
|
| 260 |
|
|
|a Gaithersburg, Estados Unidos :
|b Chapman & Hall,
|c 1999.
|
| 300 |
|
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|a xxiii, 400 páginas :
|b ilustraciones ;
|c 25 cm.
|
| 500 |
|
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|a Incluye índice
|
| 505 |
0 |
|
|a 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.
|
| 650 |
1 |
7 |
|a Confitería
|2 Armarc
|
| 650 |
1 |
7 |
|a Industria azucarera
|x Subproductos
|2 Armarc
|
| 700 |
1 |
|
|a Jackson, E.B.
|
| 952 |
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|z Carretera Central Variante Buga - Tulúa
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|6 664_153000000000000__S947S
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