Science of sugar confectionery
Auteur :
Edwards, William P
Éditeur :
Royal Society of Chemistry
ISBN :
9781788011334
Date de publication :
26 oct. 2018
Dimensions :
22,8 x 15,2 x 1,3 cm
Poids :
359 g
Format :
Unsewn / adhesive bound
Langue :
Anglais
Pays d'origine :
Grande Bretagne
Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry’s response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology.