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Confectionery Science And Technology eBook

by Richard W. Hartel, Randy Hofberger e Joachim H. Von Elbe
language: english
Publisher: Springer International Publishing, October of 2017 ‧
118,59€
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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.

Confectionery Science And Technology

by Richard W. Hartel, Randy Hofberger e Joachim H. Von Elbe

Property Description
ISBN: 9783319617428
Publisher: Springer International Publishing
Release Date: October of 2017
Language: English
Format: eBook
File Format and Compatibility:
Collection: Chemistry And Materials Science
Categories: eBooks in English > Engineering > General Engineering
EAN: 9783319617428
Acessibilidade: Ver características de acessibilidade indicadas pelo editor

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