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The science of sugar confectionery /
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Cambridge :
Royal Society of Chemistry,
©2000.
|
| Colección: | RSC paperbacks.
|
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Basic science
- Ingredients
- Emulsifiers, colours and flavours
- Confectionery plant
- Sugar glasses in the chemistry of boiled sweets
- Grained sugar products
- Pan coating
- Toffees and caramels
- Gums, gelled products and liquorice
- Chewing gum
- Aerated products
- Sugar-free confectionery
- Lozenges
- Tabletting
- Experiments
- The future.