Science And Technology Of Enrobed And Filled Chocolate Confectionery And Bakery Products
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Language: en
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Type: BOOK - Published: 2009-06-26 - Publisher: Elsevier
Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are pop
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Type: BOOK - Published: 2009-06-26 - Publisher: Woodhead Publishing
Enrobed and filled confectionery and bakery products, such as praline-style chocolates, confectionery bars and chocolate-coated biscuits and ice-creams, are pop
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Type: BOOK - Published: 2017-10-09 - Publisher: Springer
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical p
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Manley's Technology of Biscuits, Crackers and Cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, qua
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Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, cent