Chocolate, cocoa, and confectionery: Science and technology
Description:
Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology.
Best prices to buy, sell, or rent ISBN 9780870553301
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Chocolate Cocoa and Confectionery: Science and Technology
Minifie, Bernard W.
Edition:3rd Edition
ISBN-13:9780412995415
Chocolate, Cocoa and Confectionery: Science and Technology
Bernard Minifie
Edition:Third American Edition
ISBN-13:9780442265212
Chocolate, Cocoa and Confectionery: Science and Technology
Bernard W. Minifie
Edition:illustrated edition
ISBN-13:9780700014675
Chocolate, Cocoa, and Confectionery: Science and Technology (Chapman & Hall Food Science Book)
Minifie, Bernard W.
Edition:3rd
ISBN-13:9780834213012
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