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Confectionery and Chocolate Engineering - Principles and Applications 2e, Mohos


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Цена: 29454.00р.
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Автор: Mohos
Название:  Confectionery and Chocolate Engineering - Principles and Applications 2e
ISBN: 9781118939772
Издательство: Wiley
Классификация:
ISBN-10: 1118939778
Обложка/Формат: Hardback
Страницы: 792
Вес: 1.64 кг.
Дата издания: 2017
Язык: English
Издание: 2 ed
Размер: 179 x 250 x 40
Основная тема: Food Engineering
Подзаголовок: Principles and applications
Ссылка на Издательство: Link
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Поставляется из: Англии


Sugar Confectionery and Chocolate Manufacture

Автор: R. Lees
Название: Sugar Confectionery and Chocolate Manufacture
ISBN: 1468414976 ISBN-13(EAN): 9781468414974
Издательство: Springer
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Цена: 13974.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: The authors had five objectives in preparing this book: (i) to bring together relevant information on many raw materials used in the manufacture of sweets and chocolate;

Handbook of Bakery and Confectionery

Автор: Mathuravalli S. M. D.
Название: Handbook of Bakery and Confectionery
ISBN: 1032151269 ISBN-13(EAN): 9781032151267
Издательство: Taylor&Francis
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Цена: 16843.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Bakery products, due to great nutrient value and affordability, are an element of huge consumption. This book delineates a theoretical and practical knowledge on bakery and confectionery. Note: T& F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

Confectionery Science and Technology

Автор: Richard W. Hartel; Joachim H. von Elbe; Randy Hofb
Название: Confectionery Science and Technology
ISBN: 3319871501 ISBN-13(EAN): 9783319871509
Издательство: Springer
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Цена: 11179.00 р.
Наличие на складе: Поставка под заказ.

Описание: This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.

Chocolate, Cocoa and Confectionery: Science and Technology

Автор: Minifie, Bernard
Название: Chocolate, Cocoa and Confectionery: Science and Technology
ISBN: 9401179263 ISBN-13(EAN): 9789401179263
Издательство: Springer
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Цена: 16769.00 р.
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Описание: The second edition of this book achieved worldwide recognition within the chocolate and confectionery industry. Therefore, parts of the previous edition describing basic technology have been retained, with minor alterations where necessary.

Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products

Автор: Talbot, Geoff
Название: Science and Technology of Enrobed and Filled Chocolate, Confectionery and Bakery Products
ISBN: 1845693906 ISBN-13(EAN): 9781845693909
Издательство: Elsevier Science
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Цена: 33686.00 р.
Наличие на складе: Поставка под заказ.

Bakery and Confectionery Products

Автор: Jagarlamudi, Lakshmi
Название: Bakery and Confectionery Products
ISBN: 1032428368 ISBN-13(EAN): 9781032428369
Издательство: Taylor&Francis
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Цена: 19906.00 р.
Наличие на складе: Поставка под заказ.

The Science of Sugar Confectionery

Название: The Science of Sugar Confectionery
ISBN: 1788011333 ISBN-13(EAN): 9781788011334
Издательство: Royal Society of Chemistry
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Цена: 6123.00 р.
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Описание: Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry`s response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology.

Confectionery Science and Technology

Автор: Hartel Richard W., Von Elbe Joachim H., Hofberger Randy
Название: Confectionery Science and Technology
ISBN: 3319617400 ISBN-13(EAN): 9783319617404
Издательство: Springer
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Цена: 15372.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section.Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.


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