Book (01 Jan 1990)
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A review of the sugar confectionary industry. Organized in three main sections, the book covers essential raw materials, manufacturing techniques and other general technical information. Recent advances, such as developments in extrusion technology, are covered.;A reference work for professional food scientists and technologists in the sugar confectionary industry and for educational and research institutes involved with the field.
| ISBN: | 9780216927940 |
| Publisher: | Blackie |
| Imprint: | Blackie |
| Pub date: | 01 Jan 1990 |
| DEWEY: | 664.153 |
| DEWEY edition: | 18 |
| Number of pages: | 424 |
| Weight: | -1g |
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