Confectionery Science and Technology

This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients.

Aceasta carte examineaza atat ingredientele primare, cat si tehnologia de procesare pentru fabricarea bomboanelor. In prima sectiune, sunt descrise chimia, structura si proprietatile fizice ale ingredientelor primare, precum si caracteristicile ingredientelor comerciale.