The Science of Sugar Confectionery

by W.P. Edwards and William P. Edwards

This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then discusses the chemistry of various types of sugar confectionery.

• Format: Paperback
• Language: English
• ISBN: 0854045937
• ISBN13: 9780854045938
• Release Date: December 2000
• Publisher: Royal Society of Chemistry
• Length: 150 Pages
• Weight: 0.72 lbs.
• Dimensions: 0.5" x 6.8" x 9.5"

Customer Reviews

Curious about what you are eating!?

A very interesting and informative book about all aspects of sweets and sweeteners. different ingredients, chemistry, flavouring etc etc. Too scientific for the general consumer but a gold mine for those who are familiar with basics in chemistry and biochemistry. And what about a sugar-free future?