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Chocolate, Cocoa and Confectionery: Science and Technology

Language EnglishEnglish
Book Hardback
Book Chocolate, Cocoa and Confectionery: Science and Technology Bernard W. Minifie
Libristo code: 01399585
Publishers Springer Netherlands
Recognised as the industry standard, this definitive guide provides a comprehensive review of chocol... Full description
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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.

About the book

Full name Chocolate, Cocoa and Confectionery: Science and Technology
Author Bernard W. Minifie
Language English
Binding Book - Hardback
Number of pages 904
EAN 9780834213012
ISBN 083421301X
Libristo code 01399585
Publishers Springer Netherlands
Weight 1543
Dimensions 225 x 237 x 56

Categories

Technology, Engineering, Agriculture > Industrial chemistry & manufacturing technologies > Industrial chemistry & chemical engineering > Food & beverage technology
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