Science of Sugar Confectionery
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Book Overview
Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology. Building on the strengths of the first edition, the author's personal knowledge and experience of the sugar...
Format:Paperback
Language:English
ISBN:1788011333
ISBN13:9781788011334
Release Date:October 2018
Publisher:Royal Society of Chemistry
Length:240 Pages
Weight:0.70 lbs.
Dimensions:0.5" x 6.1" x 8.9"
Customer Reviews
1 rating
Curious about what you are eating!?
Published by Thriftbooks.com User , 17 years ago
A very interesting and informative book about all aspects of sweets and sweeteners. different ingredients, chemistry, flavouring etc etc. Too scientific for the general consumer but a gold mine for those who are familiar with basics in chemistry and biochemistry. And what about a sugar-free future?
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