Science of Sugar Confectionery 1
bokomslag Science of Sugar Confectionery
Mat & dryck

Science of Sugar Confectionery

William P Edwards

Pocket

739:-

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  • 150 sidor
  • 2000
This introduction to sugar confectionery looks at commonly-used ingredients, and moves on to discuss the chemistry of sugar glasses (boiled sweets), grained sugar products (fondants, toffees and fudges), hydrocolloids (gums, pastilles and jellies) and sugar-free confectionery.
  • Författare: William P Edwards
  • Format: Pocket/Paperback
  • ISBN: 9780854045938
  • Språk: Engelska
  • Antal sidor: 150
  • Utgivningsdatum: 2000-12-01
  • Förlag: Royal Society of Chemistry

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