Science And Technology Of Enrobed And Filled Chocolate Confectionery And Bakery Products
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Type: BOOK - Published: 2009-06-26 - Publisher: Elsevier
Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are pop
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This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical p
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The Technology of Wafers and Waffles: Operational Aspects is the definitive reference book on wafer and waffle technology and manufacture. It covers specific in
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Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food proces
