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Book Categories |
| 1 | Sugar | 1 |
| 2 | Glucose syrups and starch hydrolysates | 13 |
| 3 | Gums and gelling agents | 38 |
| 4 | Oils and fats: milk and milk products | 62 |
| 5 | Colour and flavour | 91 |
| 6 | General technical aspects of industrial sugar confectionery manufacture | 106 |
| 7 | Manufacture of high-boiled sweets | 129 |
| 8 | Caramel, toffee and fudge | 170 |
| 9 | Gums and jellies | 189 |
| 10 | Liquorice paste, cream paste and aerated confectionery | 218 |
| 11 | Tablets, lozenges and sugar panning | 236 |
| 12 | Chewing gum technology | 259 |
| 13 | Countlines and cereal bars | 287 |
| 14 | The composition and structure of confectionery | 298 |
| 15 | Structure of sugar confectionery | 312 |
| 16 | Quality control and chemical analysis | 334 |
| 17 | Wrapping, packaging and shelf life evaluation | 353 |
| 18 | Sugar confectionery in the diet | 368 |
| Index | 396 |
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
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Add Sugar Confectionery Manufacture, Following the great success of the first edition, this thoroughly revised and updated volume continues to provide a highly practical and comprehensive review of the sugar confectionery manufacturing industry. The authors, who are internationally recognize, Sugar Confectionery Manufacture to the inventory that you are selling on WonderClubX
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Add Sugar Confectionery Manufacture, Following the great success of the first edition, this thoroughly revised and updated volume continues to provide a highly practical and comprehensive review of the sugar confectionery manufacturing industry. The authors, who are internationally recognize, Sugar Confectionery Manufacture to your collection on WonderClub |