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Confectionery Science And Technology
idioma: inglês
Editor:
Springer International Publishing AG, outubro de 2017 ‧
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162,21€
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SINOPSE
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.
DETALHES
| Propriedade | Descrição |
|---|---|
| ISBN: | 9783319617404 |
| Editor: | Springer International Publishing AG |
| Data de Lançamento: | outubro de 2017 |
| Idioma: | Inglês |
| Dimensões: | 178 x 254 x 20 mm |
| Encadernação: | Capa dura |
| Páginas: | 536 |
| Tipo de produto: | Livro |
| Classificação Temática: |
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| EAN: | 9783319617404 |