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Language: en
Pages: 899
Pages: 899
Type: BOOK - Published: 2012-12-06 - Publisher: Springer Science & Business Media
The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. I was pressed to prepare the third edition to in
Language: en
Pages: 735
Pages: 735
Type: BOOK - Published: 1982 - Publisher:
Language: en
Pages: 0
Pages: 0
Type: BOOK - Published: 2014-11-28 - Publisher: Springer
Recognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations.
Language: en
Pages: 536
Pages: 536
Type: BOOK - Published: 2017-10-09 - Publisher: Springer
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical p
Language: en
Pages:
Pages:
Type: BOOK - Published: 1980 - Publisher:
