The science of sugar confectionery / W.P. Edwards.
The science of sugar confectionery / W.P. Edwards.
About this item
Full title
Author / Creator
Publisher
Cambridge : Royal Society of Chemistry, c2000.
Call Numbers
N664.153/14
Record Identifier
MMS ID
Language
English
Formats
Physical Description
Physical content
x, 166 p. : ill. ; 25 cm.
Contents
Contents: Ch.1 Introduction -- Ch.2 Basis science -- Ch.3 Ingredients -- Ch.4 Emulsifiers, colours and flavours -- Ch.5 Confectionery plant -- Ch.6 Sugar glasses in the chemistry of boiled sweets -- Ch.7 Grained sugar products -- Ch.8 Pan Coating -- Ch.9 Toffees and caramels -- Ch.10 Gums, gelled pr...
Publication information
Publisher
Cambridge : Royal Society of Chemistry, c2000.
Place of Publication
England
Date Published
c2000.
Subjects
More information
Alternative Titles
Full title
The science of sugar confectionery / W.P. Edwards.
Authors, Artists and Contributors
Author / Creator
Author / Artists
Notes
General note
RSC paperbacks.
Includes bibliographical references and index.
Contextual Information
Date Copyright
c2000.
Identifiers
Primary Identifiers
Call Numbers
N664.153/14
Record Identifier
74VvoEqx5Byl
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/74VvoEqx5Byl
Other Identifiers
ISBN
0854045937 (pbk.)
9780854045938(pbk.) :
0854045937(pbk.) :
9780854045938 (pbk.) :
0854045937 (pbk.) :
9780854045938
0854045937
9780854045938 (pbk.)
DDC
664.153
MMS ID
991013273709702626
