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The science of sugar confectionery /

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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

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