Confectionery Science and Technology

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. The second section explores the pr...

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Detaylı Bibliyografya
Asıl Yazarlar: Hartel, Richard W. (Yazar), von Elbe, Joachim H. (Yazar), Hofberger, Randy (Yazar)
Müşterek Yazar: SpringerLink (Online service)
Materyal Türü: e-Kitap
Dil:İngilizce
Baskı/Yayın Bilgisi: Cham : Springer International Publishing : 2018.
Imprint: Springer,
Edisyon:1st ed. 2018.
Konular:
Food science.
Food Science.
Online Erişim:Full-text access

Internet

Full-text access

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