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Confectionery and chocolate engineering : principles and applications
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 t...
| Autor principal: | |
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| Format: | Printed Book |
| Publicat: |
Hoboken
John Wiley & Sons
2010
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| Edició: | 2 |
| Matèries: |
Kerala University of Fisheries
| Signatura: |
641.86 MOH/CO |
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| Còpia NFIC | Comprovació en temps real no disponible |