Confectionery and chocolate engineering : principles and applications
Mohos, Ferenc Á.,
Confectionery and chocolate engineering : principles and applications - 2 - Hoboken John Wiley & Sons 2010 - xxix, 759 pages ;
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engi.
9781118939772 (cloth)
Confectionery.
Chocolate.
Chemistry, Technical.
Food
641.86 / MOH/CO
Confectionery and chocolate engineering : principles and applications - 2 - Hoboken John Wiley & Sons 2010 - xxix, 759 pages ;
Confectionery and chocolate manufacture has been dominated by large-scale industrial processing for several decades. It is often the case, though, that a trial and error approach is applied to the development of new products and processes, rather than verified scientific principles. The purpose of this book is to describe the features of unit operations used in confectionary manufacturing. In contrast to the common technology-focused approach to this subject, this volume offers a scientific, theoretical account of confectionery manufacture, building on the scientific background of chemical engi.
9781118939772 (cloth)
Confectionery.
Chocolate.
Chemistry, Technical.
Food
641.86 / MOH/CO