The science of sugar confectionery
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| Main Author | |
|---|---|
| Format | Electronic eBook |
| Language | English |
| Published |
Cambridge :
Royal Society of Chemistry,
c2000.
|
| Series | RSC paperbacks.
|
| Subjects | |
| Online Access | Full text |
| ISBN | 9781847552167 9781628701340 9780854045938 |
| Physical Description | 1 online zdroj (x, 166 p.) : ill. |
Cover
Table of Contents:
- Basic science
- Ingredients
- Emulsifiers, colours and flavours
- Confectionery plant
- Sugar glasses in the chemistry of boiled sweets
- Grained sugar products
- Pan coating
- Toffees and caramels
- Gums, gelled products and liquorice
- Chewing gum
- Aerated products
- Sugar-free confectionery
- Lozenges
- Tabletting
- Experiments
- The future.