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About this book
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.
Bibliographic Information
Book Title: Chocolate, Cocoa and Confectionery: Science and Technology
Authors: Bernard W. Minifie
Publisher: Springer New York, NY
Copyright Information: Springer-Verlag US 1989
Hardcover ISBN: 978-0-8342-1301-2Published: 31 August 1989
Edition Number: 3
Number of Pages: VIII, 904
Topics: Food Science