Confectionery fats handbook : properties, production and application /

Fat is the most expensive component in confectionery such as chocolate. It may comprise of cocoa butter, milk fat, palm oil, lauric oil, exotic fats, etc. This new handbook, with a large number of figures and tables, provides a comprehensive guide to all aspects of confectionery fats, with particula...

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Bibliographic Details

Main Author:	Timms, Ralph E.
Corporate Author:	ScienceDirect (Online service)
Format:	eBook
Language:	English
Published:	Bridgwater : Cambridge : Oily Press ; Woodhead Publishing, cop. 2003.
Series:	Oily Press lipid library ; 14.
Subjects:	Confectionery. Oils and fats, Edible. Huiles et graisses comestibles. Confectionery Oils and fats, Edible Electronic books.
Online Access:	Connect to the full text of this electronic book