Cover Image

The science of sugar confectionery /

Saved in:
Bibliographic Details
Main Author: Edwards, W.P.
Corporate Author: Royal Society of Chemistry (Great Britain)
Format: Book
Language: English
Published: Cambridge : Royal Society of Chemistry, 2000.
Series: RSC paperbacks
Subjects:
Confitería
Industria azucarera > Subproductos
Notas Contenido:
  • Basic science
  • Ingredients
  • Emulsifers, colours and flavours
  • Confectionery plant
  • Sugar glasses in the cemistry of boiled sweets
  • Grained sugar products
  • Pan coating
  • Toffees and caramels
  • Gum, gelled products and liquorice
  • Chewing gum
  • Aerated products
  • sugar-free confectionery
  • Lozenges
  • Tabletitng
  • Experiments
  • the future
Description
Item Description:Incluye índice
Physical Description:x, 166 paginas : fotografías ; 24 cm.
ISBN:0854045937

Similar Items