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

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Bibliographic Details
Other Authors: Talbot, Geoff
Format: Book
Language:English
Published: Boca Raton, Fla. : Oxford : CRC Press ; Woodhead Publishing, 2009.
Series:Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Confectionery.
Chocolate processing.
Baked products.
Cacao.
Candy.
Food Technology.
Description
Physical Description:xiii, 453 pages : illustrations ; 24 cm.
Also available on the Internet.
Bibliography:Includes bibliographical references and index.
ISBN:1845693906
9781845693909