TY  - BOOK
AU  - Edwards,W.P.
ED  - Royal Society of Chemistry (Great Britain)
TI  - The science of sugar confectionery
T2  - RSC paperbacks
SN  - 0854045937 (pbk.)
U1  - 664.153 
PY  - 2000///
CY  - Cambridge
PB  - Royal Society of Chemistry
KW  - Confectionery
KW  - Analysis
N1  - 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
ER  -