Chocolate, Cocoa and Confectionery: Science and Technology
Springer Netherlands
Chapter title |
Gelatinizing Agents, Gums, Glazes, Waxes
|
---|---|
Chapter number | 12 |
Book title |
Chocolate, Cocoa and Confectionery: Science and Technology
|
Published by |
Springer, Dordrecht, January 1989
|
DOI | 10.1007/978-94-011-7924-9_12 |
Book ISBNs |
978-9-40-117926-3, 978-9-40-117924-9
|
Authors |
Bernard W. Minifie |
Country | Count | As % |
---|---|---|
Unknown | 1 | 100% |
Readers by professional status | Count | As % |
---|---|---|
Student > Bachelor | 1 | 100% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 1 | 100% |