| Description |
xii, 240 pages : illustrations ; 24 cm |
| Summary |
"The second edition of this international best seller has been fully revised and updated describing the complete chocolate making process, from the growing of the beans to the sale in the shops. The Science of Chocolate takes the reader on the journey of chocolate, to discover how confectionery is made and the way in which basic science plays a vital role." "The second edition contains new chapters, covering topics which include nutrition - why chocolate is good for you - how to stop it melting in hot countries and possible methods of putting bubbles inside a chocolate bar. The book will appeal to those with a fascination for chocolate, and will be of specialist interest to those studying food sciences and working in the confectionary industry."--BOOK JACKET |
| Notes |
Originally published: 2000 |
| Bibliography |
Includes bibliographical references and index |
| Subject |
Chocolate processing.
|
| Author |
Royal Society of Chemistry (Great Britain)
|
| LC no. |
2008399672 |
| ISBN |
9780854049707 (hbk.) |
|
0854049703 (hbk.) |
|
