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The science of sugar confectionery
by Edwards, W. P., Royal Society of Chemistry
fromRSC paperbacks
0
Type: Book
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
"Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered…
The Science of sugar confectionery
by Edwards, W. P., Royal Society of Chemistry
fromRSC paperbacks
0
Type: Book
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
The science of sugar confectionery
by Edwards, W. P., Royal Society of Chemistry
fromRSC paperbacks
0
Type: Book
Table of contents: Basic science; ingredients; emulsifiers; confectionery plant; sugar glasses in the chemistry of boiled sweets; grained sugar products; pan coating; toffees and caramels; gums, gelled products and liquorice; chewing gum; aerated products; sugar-free confectione…
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.