The science of sugar confectionery. (2018)
- Record Type:
- Book
- Title:
- The science of sugar confectionery. (2018)
- Main Title:
- The science of sugar confectionery
- Further Information:
- Note: W.P. Edwards.
- Authors:
- Edwards, W. P
- Other Names:
- Royal Society of Chemistry (Great Britain)
- Contents:
- Introduction; Basic Science; Nutrition; 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
- Edition:
- 2nd edition
- Publisher Details:
- Cambridge : Royal Society of Chemistry
- Publication Date:
- 2018
- Extent:
- 1 online resource
- Subjects:
- 664.153
Candy - Languages:
- English
- ISBNs:
- 9781788015707
- Related ISBNs:
- 9781788011334
- Notes:
- Note: Description based on CIP data; resource not viewed.
- 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.
- View Content:
- Available online (eLD content is only available in our Reading Rooms) ↗
- Physical Locations:
- British Library HMNTS - ELD.DS.361005
- Ingest File:
- 01_323.xml