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Chocolate, Cocoa, and Confectionery: Science and Technology Book
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.Read More
from£97.20 | RRP: * Excludes Voucher Code Discount Also available Used from £117.65
- 0412995417
- 9780412995415
- B.W. Minifie
- 31 October 1988
- Chapman and Hall
- Hardcover (Book)
- 904
- 3rd Ed
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