Taylor's Library

Normal view MARC view ISBD view

The science of sugar confectionery / W.P. Edwards.

By: Edwards, W. P.
Contributor(s): Royal Society of Chemistry (Great Britain).
Series: RSC paperbacks: Publisher: Cambridge : Royal Society of Chemistry, c2000Description: x, 166 p. : ill. ; 25 cm.ISBN: 0854045937 (pbk.); 9780854045938 (pbk.).Subject(s): Confectionery | Confectionery -- AnalysisDDC classification: 664.153
Incomplete contents:
1. Introduction - 2. Basic science - 3. Ingredients - 4. Emulsifiers, colours and flavours - 5. Confectionery plant - 6. Sugar glasses in the chemistry of boiled sweets - 7. Grained sugar products - 8. Pan coating - 9. Toffees and caramels - 10. Gums, gelled products and liquorice - 11. Chewing gum - 12. Aerated products - 13. Sugar-free confectionery - 14. Lozenges - 15. Tabletting - 16. Experiments - 17. The future - Subject index.
Item type Current location Shelf location Call number Copy number Status Notes Date due Barcode
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 5, BayNo 3

 664.153 EDW 2000 (Browse shelf) 1 Available SCAFS,70006,03,GR 5000000156
Main Collection Taylor's Library-TU

Floor 4, Shelf 28 , Side 2, TierNo 5, BayNo 3

 664.153 EDW (Browse shelf) 1 Available SCAFS,70006,03,GR 5000033521

Includes bibliographical references and index.

1. Introduction - 2. Basic science - 3. Ingredients - 4. Emulsifiers, colours and flavours - 5. Confectionery plant - 6. Sugar glasses in the chemistry of boiled sweets - 7. Grained sugar products - 8. Pan coating - 9. Toffees and caramels - 10. Gums, gelled products and liquorice - 11. Chewing gum - 12. Aerated products - 13. Sugar-free confectionery - 14. Lozenges - 15. Tabletting - 16. Experiments - 17. The future - Subject index.