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Science and Technology of Chocolate and Confectionery

  • Minifie B
Springer Netherlands, (1989), 639-674
DOI: 10.1007/978-94-011-7924-9_20
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Abstract

There are various terms associated with confectionery technology that are used in different parts of this book. Suggestions have been made by readers that it would be useful if these terms could be explained in one place, in addition to the references elsewhere.

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Minifie, B. W. (1989). Science and Technology of Chocolate and Confectionery. In Chocolate, Cocoa and Confectionery: Science and Technology (pp. 639–674). Springer Netherlands. https://doi.org/10.1007/978-94-011-7924-9_20

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