The science of sugar confectionery / William P. Edwards.
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 legislat...
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| Language: | English |
| Published: |
London, UK :
Royal Society of Chemistry,
[2019]
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| Edition: | 2nd edition. |
| Subjects: | |
| Physical Description: | xiv, 221 pages : illustrations ; 23 cm |
| Format: | Book |
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