The science of sugar confectionery. (©2000)

• Record Type: Book
• Further Information: Note: W.P. Edwards.
• Other Names: Edwards, W. P
• Contents: Basic science -- Ingredients -- Emulsifiers, colours and flavours -- Confectionery plant -- Sugar glasses in the chemistry of boiled sweets -- Grained sugar products -- Pan coating -- Toffees and caramels -- Gums, gelled products and liquorice -- Chewing gum -- Aerated products -- Sugar-free confectionery -- Lozenges -- Tabletting -- Experiments -- The future.
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2000
• Copyright Date: 2000
• Extent: 1 online resource (x, 166 pages), illustrations
• Subjects: 664/.153; EDUCATION / Higher; Confectionery; Confectionery -- Analysis; Confectionery -- Analysis; Confectionery; Chemistry; TECHNOLOGY & ENGINEERING -- Food Science; Science; Confectionery; Confectionery -- Analysis; Suikerwerkindustrie; Suiker; Samenstelling; Snoep; Chemische analyses; Emulsies; Coating; Lebensmittelverfahrenstechnik; Süßwarenherstellung; Lebensmittelverfahrenstechnik; Süßwarenherstellung; SCIENCE / General; Chemistry; Popular science; Electronic books
• Languages: English
• ISBNs: 9781847552167; 1847552161; 9781628701340
• Related ISBNs: 162870134X; 0854045937; 9780854045938
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.