[PDF.54xw] The Science of Sugar Confectionery: RSC (RSC Paperbacks)

The Science of Sugar Confectionery: RSC (RSC Paperbacks)

[PDF.yb54] The Science of Sugar Confectionery: RSC (RSC Paperbacks)

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 | #589033 in Books |  Royal Society of Chemistry |  2000-12-01 | Original language:English | PDF # 1 |  8.50 x.47 x5.43l,.69 | File type: PDF | 176 pages

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||2 of 2 people found the following review helpful.| A book for food scientists and chemists|By Proudly Naija|I bought this book, because I am a Food Science major with a minor in Chemistry. This book discusses the scientific and technical aspect of making various types of candy. It broaches the topics that are vital to the confectionery industry such as coloring, flavoring, manufacturing equipment, etc. I cherish this book im| |"... deserves to be read by a wide and varied audience ... I would recommend this book for general reading by interested scientists, teachers and students." (Chemistry in Britain, April 2001, p 94)

"... entertaining reading ... well suited to

Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sugar Confectionery. The manufacture of confectionery is not a science based industry, as these products have traditionally been created by skilled confectioners working empirica...

You can specify the type of files you want, for your device.The Science of Sugar Confectionery: RSC (RSC Paperbacks)   |  William P Edwards. I really enjoyed this book and have already told so many people about it!

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