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Confectionery Science and Technology

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Biology and other natural sciences - Plants: Agriculture and Forestry
Confectionery Science and Technology

Confectionery Science and Technology

Richard W. Hartel, Joachim H. von Elbe, Randy Hofberger

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د بار شوي فایل کیفیت څه دئ؟

تر څو چې د کتاب کیفیت آزمایښو وکړئ، بار ئې کړئ

د بار شوو فایلونو کیفیتی څه دئ؟

درجه (قاطیغوری(:

Biology and other natural sciences - Plants: Agriculture and Forestry

کال:

2018

خپرندویه اداره:

Springer International Publishing

ژبه:

english

ISBN 10:

3319617400

ISBN 13:

9783319617404

فایل:

EPUB, 7.00 MB

IPFS:

,

english, 2018

د دې کتاب ډاونلوډ کول د کاپي حق لرونکي د شکایت له امله ممکن نه دئ

Beware of he who would deny you access to information, for in his heart he dreams himself your master

— Pravin Lal

ممکن تاسی علاقمند شی

Ferenc A. Mohos — Confectionery and Chocolate Engineering: Principles and Applications

R. Lees, E. B. Jackson (auth.) — Sugar Confectionery and Chocolate Manufacture

Bernard W. Minifie — Chocolate, Cocoa and Confectionery: Science and Technology

Gould R.F. (ed.) — Use of Sugars and Other Carbohydrates in the Food Industry

Angel Burns — The Candy Cookbook: A Guide with Nice Recipes to Prepare

Unknown — R28 Candies, Nuts, Dried Fruits & Vegetables

Figoni, Paula — How Baking Works: Exploring the Fundamentals of Baking Science, Third Edition

Gordon, Kenneth Milton — Characterization of carbohydrates

Richard W Hartel; AnnaKate Hartel — Food bites : the science of the foods we eat

Jami Curl — Candy Is Magic: Real Ingredients, Modern Recipes

Paula I. Figoni — How baking works: Exploring the fundamentals of baking science

Paula Figoni — How Baking Works : Exploring the Fundamentals of Baking Science, Third Edition

Joseph Amendola, Nicole Rees, Donald E. Lundberg — Understanding Baking

Paula I. Figoni — How Baking Works: Exploring the Fundamentals of Baking Science

McGee Harold — On Food and Cooking: The Science and Lore of the Kitchen

Elizabeth LaBau — The Beginner's Guide to Candy Making : Simple and Sweet Recipes for Chocolates, Caramels, Lollypops, Gummies, and More

Peter P. Greweling, The Culinary Institute of America — Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner

W.P. Edwards — The science of sugar confectionery

Ira Dufresne Garard — Introductory Food Chemistry

Stauffer, Clyde E — Fats & oils

Richard J. Alexander — Sweeteners: Nutritive Handbook

Ferenc A. Mohos(auth.) — Confectionery and Chocolate Engineering: Principles and Applications

E. B. Bennion, G. S. T. Bamford (auth.), A. J. Bent (eds.) — The Technology of Cake Making

Richard W. Hartel, AnnaKate Hartel (auth.) — Candy Bites: The Science of Sweets

Autumn Carpenter — The Complete Photo Guide to Candy Making

Autumn Carpenter — The Complete Photo Guide to Candy Making

Elizabeth LaBau — The Sweet Book of Candy Making: From the Simple to the Spectacular-How to Make Caramels, Fudge, Hard Candy, Fondant, Toffee, and More!

Anita Chu — Field guide to candy : how to identify and make virtually every candy imaginable

Chu Anita — Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable

D. Manley (Auth.) — Biscuit, Cookie and Cracker Manufacturing Manuals. Manual 1: Ingredients

Richard W Hartel, Joachim H von Elbe, Randy Hofberger — Confectionery Science and Technology

Serdar Tanyeli; Jean-Pierre Wybauw — The Fine Chocolates: Gold

Harold McGee — On Food and Cooking: The Science and Lore of the Kitchen

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