Chocolate, Cocoa, and Confectionery: Science and Technology (Chapman & Hall Food Science Book)

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9780834213012: Chocolate, Cocoa, and Confectionery: Science and Technology (Chapman & Hall Food Science Book)

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.

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Book Description Aspen Publishers Inc.,U.S., United States, 1995. Hardback. Book Condition: New. 3rd ed. 1989. Language: English . Brand New Book ***** Print on Demand *****. 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. Bookseller Inventory # APC9780834213012

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Book Description Aspen Publishers Inc.,U.S., United States, 1995. Hardback. Book Condition: New. 3rd ed. 1989. Language: English . Brand New Book ***** Print on Demand *****.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. Bookseller Inventory # APC9780834213012

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