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Confectionery Science and Technology Richard W. Hartel Softcover reprint of the original 1st ed. 2018 edition
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Confectionery Science and Technology
Richard W. Hartel
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients.
536 pages, 60 Tables, color; 59 Illustrations, color; 169 Illustrations, black and white; XXI, 536 p
| メディア | 書籍 Paperback Book (ソフトカバーで背表紙を接着した本) |
| リリース済み | 2018年8月24日 |
| ISBN13 | 9783319871509 |
| 出版社 | Springer International Publishing AG |
| ページ数 | 536 |
| 寸法 | 150 × 220 × 10 mm · 952 g |
| 言語 | ドイツ語 |
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