The science of chocolate /

The author, who "has worked in chocolate research with Nestlé for many years," presents the complete chocolate making process. "A series of experiments, which can be adapted to suit students of almost any age, is included to demonstrate the physical, chemical or mathematical principle...

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Bibliographic Details

Main Author:	Beckett, S. T. (Author)
Format:	Book
Language:	English
Published:	Cambridge, UK : Royal Society of Chemistry, [2000]
Series:	RSC paperbacks.
Subjects:	Chocolate. Cacao. Cacao Chocolate Chocolat. Cacaoyer. chocolate. Technologie. Chocolade. Food. Procédés de fabrication. chocolade chocolate Plant Products Plantaardige producten
Online Access:	Full text available from Royal Society of Chemistry