Dextrose in Commercial Ice-cream Manufacture

Bys: Corbett, Willard Jason and Tracy, P. H. 1894-

Have you ever wondered about the chemistry behind your favorite ice cream? This book provides a detailed examination of the use of dextrose in commercial ice cream manufacturing. Authors Paul Hubert Tracy and Willard Jason Corbett provide insights into the manufacturing process and the science behind dextrose, making this a must-read for food science enthusiasts.

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• Format: Hardcover
• Language: English
• ISBN: 1019587350
• ISBN13: 9781019587355
• Release Date: July 2023
• Publisher: Legare Street Press
• Length: 42 Pages
• Weight: 0.53 lbs.
• Dimensions: 0.3" x 6.1" x 9.2"