Picture 1 of 1
Picture 1 of 1
Confectionery Science and Technology - 9783319617404
GBP 85.71
ApproximatelyPHP 6,452.95
Condition:
Brand New
A new, unread, unused book in perfect condition with no missing or damaged pages.
5 available1 sold
Postage:
GBP 29.26 (approx PHP 2,202.93) International Priority Shipping to United States via eBay's Global Shipping Program.
Located in: Aldershot, United Kingdom
Import charges:
Free amount confirmed at checkout
Delivery:
Estimated between Mon, 7 Oct and Tue, 15 Oct to 43230
Includes international tracking
Returns:
60 days return. Buyer pays for return shipping.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Shop with confidence
Seller assumes all responsibility for this listing.
eBay item number:314126652648
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Book Title
- Confectionery Science and Technology
- ISBN
- 9783319617404
- Publication Year
- 2017
- Type
- Textbook
- Format
- Hardcover
- Language
- English
- Publication Name
- Confectionery Science and Technology
- Item Height
- 254 mm
- Publisher
- Springer International Publishing A&G
- Item Width
- 178 mm
- Subject
- Engineering & Technology
- Number of Pages
- 536 Pages
About this product
Product Information
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
Product Identifiers
Publisher
Springer International Publishing A&G
ISBN-13
9783319617404
eBay Product ID (ePID)
238793074
Product Key Features
Publication Name
Confectionery Science and Technology
Format
Hardcover
Language
English
Subject
Engineering & Technology
Publication Year
2017
Type
Textbook
Number of Pages
536 Pages
Dimensions
Item Height
254 mm
Item Width
178 mm
Additional Product Features
Country/Region of Manufacture
Switzerland
Item description from the seller
Business seller information
Value Added Tax Number:
- GB 976952259
Seller feedback (531,633)
- i***2 (81)- Feedback left by buyer.Past monthVerified purchaseGreat item, thank you. Can recommend this seller 👍🏼
- i***2 (81)- Feedback left by buyer.Past monthVerified purchaseGreat item, thank you. Can recommend this seller 👍🏼
- 9***0 (1740)- Feedback left by buyer.Past monthVerified purchaseGreat seller