The Science of Sugar Confectionery. (2015)

• Record Type: Book
• Further Information: Note: William P Edwards.
• Authors: Edwards, William P
• Contents: Introduction; 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; Subject Index.
• Edition: 1st
• Publisher Details: Cambridge : Royal Society of Chemistry
• Publication Date: 2015
• Extent: 1 online resource
• Subjects: SCIENCE / Chemistry / Organic; SCIENCE / General; Chemistry; Popular science
• Languages: English
• ISBNs: 9781782626091; 1782626093
• 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.