Confectionery and chocolate engineering : principles and applications

by Mohos, Ferenc Á., Edition statement:2 Published by : John Wiley & Sons (Hoboken) Physical details: xxix, 759 pages ; ISBN:9781118939772 (cloth).
Subject(s): Confectionery. | Chocolate. | Chemistry, Technical. | Food
Year: 2010
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Item type Current library Collection Call number Status Date due Barcode
Books Books KUFOS Central Library
General Stacks 		Non-fiction 641.86 MOH/CO (Browse shelf(Opens below)) Available 19207

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.

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