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Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new editio

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical 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 c

The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and c