Chocolate, Cocoa and Confectionery: Science and Technology

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Chocolate, Cocoa and Confectionery:...

Chocolate, Cocoa and Confectionery: Science and Technology

Name: Chocolate, Cocoa and Confectionery: Science and Technology
ISBN: 9780834213012

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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.

類別:

Engineering

年:

1989

版本:

3, reprint, revised

出版商:

Springer

語言:

english

頁數:

904