The science of chocolate
Beckett, Stephen T.
The science of chocolate - 3rd ed. - Cambridge: Royal Society of Chemistry, 2019
The History of Chocolate; Chocolate Ingredients; Cocoa Bean Processing; Liquid Chocolate Making; Controlling the Flow Properties of Liquid Chocolate; Crystallising the Fat in Chocolate; Manufacturing Chocolate Products; Analytical Techniques; Different Chocolate Products; Legislation, Shelf Life & Packaging; Nutrition & Health; Experiments with Chocolate & Chocolate Products
9781788012355
Sweets and confectionery
Chocolate products
Confectionery
Chocolate confectionery
Food processing, food research, food technology
TP640
The science of chocolate - 3rd ed. - Cambridge: Royal Society of Chemistry, 2019
The History of Chocolate; Chocolate Ingredients; Cocoa Bean Processing; Liquid Chocolate Making; Controlling the Flow Properties of Liquid Chocolate; Crystallising the Fat in Chocolate; Manufacturing Chocolate Products; Analytical Techniques; Different Chocolate Products; Legislation, Shelf Life & Packaging; Nutrition & Health; Experiments with Chocolate & Chocolate Products
9781788012355
Sweets and confectionery
Chocolate products
Confectionery
Chocolate confectionery
Food processing, food research, food technology
TP640