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Found 1 from your keywords: subject="Confectionery"
cover
The science of sugar confectionery
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Royal Society of Chemistry (Great Britain)Edwards, W. P.

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 pr…

Edition
-
ISBN/ISSN
0854045937
Collation
x, 166 p. : ill. ; 25 cm.
Series Title
RSC paperbacks
Call Number
[ITP-LIB-314]