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Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology.
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The Science of Sugar Confectionery, Ronald Kay, William A. G Edwards, Patricia A Duffy
- Language
- Released
- 2018
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- Title
- The Science of Sugar Confectionery
- Language
- English
- Publisher
- Royal Society of Chemistry
- Publisher
- 2018
- Format
- Paperback
- ISBN10
- 1788011333
- ISBN13
- 9781788011334
- Category
- Technology / Engineering
- Description
- Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology.