Confectionery Science and Technology

By Richard W. Hartel, Joachim H Von Elbe, Randy Hofberger, et al.

Book Overview

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 3319871501
• ISBN13: 9783319871509
• Release Date: August 2018
• Publisher: Springer
• Length: 536 Pages
• Weight: 2.10 lbs.
• Dimensions: 1.0" x 8.0" x 9.8"