Science and technology of enrobed and filled chocolate, confectionery and bakery products /

Annotation

Bibliographic Details

Corporate Author:	Knovel (Firm)
Other Authors:	Talbot, Geoff
Format:	eBook
Language:	English
Published:	Boca Raton : Oxford : CRC Press ; Woodhead Pub., 2009.
Series:	Woodhead Publishing in food science, technology, and nutrition.
Subjects:	Chocolate. Confectionery. Baked products. Chocolate processing. Chocolate candy. COOKING > General. Electronic books.
Online Access:	Connect to the full text of this electronic book