The Science Of Sugar Confectionery

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.

• | By (Author): William P Edwards
• | Publisher: Royal Society of Chemistry
• | Publication Date: Oct 26, 2018
• | Country of Publication: United Kingdom
• | Number of Pages: 222 pages
• | Language: Unknown
• | Binding: Softback
• | ISBN-10: 1788011333
• | ISBN-13: 9781788011334