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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