Beckett, Stephen T. <br/><br/>
The science of chocolate 

 - 3rd ed. 
 - Cambridge:   Royal Society of Chemistry,   2019 
<br/><br/> 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 
<br/><br/><label>ISBN: </label>9781788012355 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Sweets and confectionery<br/>Chocolate products<br/>Confectionery<br/>Chocolate confectionery
<br/><br/><label>Subjects--Facted Index Terms: </label><br/>Food processing, food research, food technology
<br/><br/><label>LC Class. No.: </label>TP640