Technical Book Store
all about Ingredients for Sweets...
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 andÂ P. Reiser, 1994
Hardcover -Â 320 pages (1994)Â /Â Â Springer / ISBN: 0751402230 /Â 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)Â / Â Academic Press / ISBN: 0127462759 /Â 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)Â / Â Woodhead Publishing Ltd / ISBN: 0849325552 /Â 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 -Â 197 pages (April 2008)Â / Â Wiley Blackwell / ISBN: 1905224443 /Â 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]