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Written for the food scientist, and food product developer, this reference manual discusses the physical and chemical properties of sucrose and its contribution to product flavour. Aspects covered include the history of available sugar sources, from naturally formed sugar in plants to the commercially developed, high quality product used in the food industry. The manufacture of refined sugar from both beet and cane plants is also discussed. Each chapter contains a reference list for more in-depth coverage of chapter subjects.
- Sales Rank: #3171475 in Books
- Published on: 1990-10-31
- Original language: English
- Number of items: 1
- Dimensions: 9.02" h x .94" w x 5.98" l, 1.53 pounds
- Binding: Hardcover
- 332 pages
Most helpful customer reviews
0 of 0 people found the following review helpful.
Great Book!
By Laura
I bought this used. It is quite shelf worn as stated in the item information. Information is great. I am a baker and I have not used this book yet but I got it for the day I need more information.
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