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Application of fats in Confectionery

by Geoff Talbot

Kennedys Publications Ltd / Publication: First published July 2006 / ISBN: 978-0-9558085-3-1 /Price: EUR 130,- + VAT + postage. Geoff Talbot's book is the... [more]

Sweeteners and Sugar Alternatives in Food...

edited by Kay O'Donnell

Hardcover - 504 pages (2. edition - September 2012) / John Wiley & Sons /ISBN: 978-0-470-65968-7 /Price: EUR 160,- + VAT + postage. Content This book... [more]

Sucrose - Properties and Applications

edited by M. Mathlouthi and P. Reiser, 1994

Hardcover - 320 pages (1994) /  Springer / ISBN: 0751402230 /  This book provides an up-to-date overview of the economic, chemical, physical, analytical... [more]

Starch - Chemistry and Technology

by James N. BeMiller and Roy L. Whistler, 3d edition

Hardcover - 894 pages (March 2009) /  Academic Press / ISBN: 0127462759 /  The third edition of this long-serving successful reference work is a 'must-have'... [more]

Starch in food: Structure, function and...

edited by A-C Eliasson, 2004

Hardcover - 605 pages (September 2004) /  Woodhead Publishing Ltd / ISBN: 0849325552 /  Starch is both a major component of plant foods and an important... [more]

Food Colours (Leatherhead Ingredients Handbooks)

edited by Victoria Emerton, 2nd edition, 2008

Hardcover - 197 pages (April 2008) /  Wiley Blackwell / ISBN: 1905224443 /  In recent years, the colours industry has undergone significant change, as a... [more]

Dictionary of Food Ingredients

by Robert S. Igoe, 1999

Hardcover - 201 pages 3nd edition (January 15, 1999) / Chapman & Hall / ISBN: 0834217295 [more]