Confectionery Science and Technology - Richard W. Hartel - Books - Springer International Publishing AG - 9783319617404 - October 23, 2017
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Richard W. Hartel
Confectionery Science and Technology 1st ed. 2018 edition

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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 described, as are the characteristics of commercial ingredients.

536 pages, 60 Tables, color; 59 Illustrations, color; 169 Illustrations, black and white; XXI, 536 p

Media Books     Hardcover Book   (Book with hard spine and cover)
Released October 23, 2017
ISBN13 9783319617404
Publishers Springer International Publishing AG
Pages 536
Dimensions 186 × 263 × 37 mm   ·   1.25 kg
Language German  

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