Science of Sugar Confectionery - (Rsc Paperbacks) by William P Edwards (Paperback)
About this item
Highlights
- This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then discusses the chemistry of various types of sugar confectionery.
- Author(s): William P Edwards
- 150 Pages
- Technology, Food Science
- Series Name: Rsc Paperbacks
Description
About the Book
This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then discusses the chemistry of various types of sugar confectionery.
Book Synopsis
This book gives an introduction to the subject, with some basic definitions and commonly used ingredients and then discusses the chemistry of various types of sugar confectionery.
Review Quotes
"... a useful insight into the complexities of making sweets."
"... an interesting and clearly written book, aimed for everyone attracted to the science behind sugar confectionery."
"... deserves to be read by a wide and varied audience ... I would recommend this book for general reading by interested scientists, teachers and students."
"... entertaining reading ... well suited to anyone with some scientific background who seeks an introduction to sugar confectionery and its science ..."
"... useful information on the topic of sugar confections ..."