Confectionery science and technology
Auteur :
Hartel, Richard W. / von Elbe, Joachim H. / Hofberger, Randy
Éditeur :
Springer International Publishing AG
ISBN :
9783319871509
Date de publication :
24 août 2018
Dimensions :
25,4 x 17,8 cm
Langue :
Anglais
Pays d'origine :
Suisse
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients.