The science of sugar confectionery

W.P. Edwards
Bok · Engelsk · 2000

Utgitt	Cambridge : Royal Society of Chemistry , c2000
Omfang	X, 166 s. : ill.
Emner	Confectionery Confectionery - Analysis Candy - analysis Carbohydrates Vis mer... Emulsifying Agents Sucrose Sweetening Agents sukkervarer
ISBN	0854045937