BOOK DETAIL

The SciKnowPub Handbook of Confectionery Foods - Science, Technology and Engineering will provide information under the following main categories: Confectionery Foods Importance and Production; Confectionery Foods Classification; Sugar Confectionery and Processing; Sugar Confectionery and Products; Sugar Confectionery Ingredients; High Boiled Sweets Production; Sugar Free Confectionery; Caramel Production and Technology; Toffee Processing and Production; Fudge Formulations and Production; Chewing Gum Technology; Chocolate Confectionery; Confectionery Analysis and Methods; Confectionery Quality and Safety; Emerging Technologies and Confectionery; Engineering and Confectionery Products and Supplementary Section: Research Based Book Chapters.