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Confectionery Science and Technology
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Confectionery Science and Technology

innbundet, 2017
Engelsk
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.
Opplag
1st ed. 2018
ISBN
9783319617404
Språk
Engelsk
Vekt
446 gram
Utgivelsesdato
23.10.2017
Antall sider
536