The science of sugar confectionery /
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| Format: | eBook |
| Language: | English |
| Published: |
Cambridge :
Royal Society of Chemistry,
[2000]
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| Series: | RSC paperbacks.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
Table of Contents:
- Basic science
- Ingredients
- Emulsifiers, colours and flavours
- Confectionery plant
- Sugar glasses in the chemistry of boiled sweets
- Grained sugar products
- Pan coating
- Toffees and caramels
- Gums, gelled products and liquorice
- Chewing gum
- Aerated products
- Sugar-free confectionery
- Lozenges
- Tabletting
- Experiments
- The future.