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Confectionery Science and Technology
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.
1 400,00 DH
Sur commande
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.
| ISBN / EAN | 9783319617404 |
|---|---|
| Auteur | Hartel, Richard W. |
| Editeur | Springer International Publishing AG |