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Confectionery Science and Technology
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Confectionery Science and Technology

inbunden, 2017
Engelska
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.
Upplaga
1st ed. 2018
ISBN
9783319617404
Språk
Engelska
Vikt
446 gram
Utgivningsdatum
2017-10-23
Sidor
536