10% OFF

Confectionery Science And Technology

by Richard W. Hartel, Randy Hofberger e Joachim H. Von Elbe
language: english
Publisher: Springer International Publishing AG, October of 2017 ‧
162,21€
10% OFF CARD
free shipping
Sell ​​your book
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: 9783319617404
Publisher: Springer International Publishing AG
Release Date: October of 2017
Language: English
Dimensions: 178 x 254 x 20 mm
Cover: Hardcover
Pages: 536
Format: Book
Categories: Books in English > Engineering > General Engineering
Books in English > Others
EAN: 9783319617404