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Confectionery fats handbook : properties, production and application /
Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particula...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Bridgwater : Cambridge :
Oily Press ; Woodhead Publishing,
cop. 2003.
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| Colección: | Oily Press lipid library ;
14. |
| Temas: | |
| Acceso en línea: | Texto completo |