Edwards, W. P. <br/><br/>
The science of sugar confectionery / 
W.P. Edwards. 
 - Cambridge :  Royal Society of Chemistry,  c2000. 
 - x, 166 p. :  ill. ;  25 cm. 
 - RSC paperbacks .
 - RSC paperbacks. .
<br/><br/>Includes bibliographical references and index. 
<br/><br/>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. 
<br/><br/><label>ISBN: </label>0854045937 (pbk.) 9780854045938 (pbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Confectionery.<br/>Confectionery--Analysis.
<br/><br/><label>Dewey Class. No.: </label>664.153  / EDW