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Confectionery Science and Technology Richard W. Hartel Softcover reprint of the original 1st ed. 2018 edition
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Confectionery Science and Technology
Richard W. Hartel
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.
536 pages, 60 Tables, color; 59 Illustrations, color; 169 Illustrations, black and white; XXI, 536 p
| Media | Bøker Pocketbok (Bok med mykt omslag og limt rygg) |
| Utgitt | 24. august 2018 |
| ISBN13 | 9783319871509 |
| Utgivere | Springer International Publishing AG |
| Antall sider | 536 |
| Mål | 150 × 220 × 10 mm · 952 g |
| Språk | Tysk |
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