TY  - BOOK
AU  - Mohos,Ferenc Á.
TI  - Confectionery and chocolate engineering : principles and applications
SN  - 9781118939772 (cloth)
U1  - 641.86 
PY  - 2010///
CY  - Hoboken
PB  - John Wiley & Sons
KW  - Confectionery
KW  - Chocolate
KW  - Chemistry, Technical
KW  - Food
N2  - 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
ER  -