Loading…
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...
| Call Number: | Libro Electrónico |
|---|---|
| Main Author: | |
| Format: | Electronic eBook |
| Language: | Inglés |
| Published: |
Bridgwater : Cambridge :
Oily Press ; Woodhead Publishing,
cop. 2003.
|
| Series: | Oily Press lipid library ;
14. |
| Subjects: | |
| Online Access: | Texto completo |