Chocolate, Cocoa, and Confectionery: Science and Technology (Chapman & Hall Food Science Book)
$368.83
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.
Publisher : Aspen Publishers; 3rd edition (January 1, 1999)
Language : English
Hardcover : 912 pages
ISBN-10 : 083421301X
ISBN-13 : 978-0834213012
Item Weight : 3.66 pounds
Dimensions : 6.4 x 1.81 x 9.2 inches
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