The Science of Sugar Confectionery
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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.
| Autor: | Kay, Ronald; Edwards, William A. G.; Duffy, Patricia A. |
| Nakladatel: | Royal Society of Chemistry |
| ISBN: | 9781788011334 |
| Rok vydání: | 2018 |
| Jazyk : | Angličtina |
| Vazba: | Paperback / softback |
| Počet stran: | 222 |
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