SCIENCE AND TECHNOLOGY OF ENROBED AND FILLED CHOCOLATE, CONFECTIONERY AND BAKERY PRODUCTS

摘要

The editor of this volume, Geoff Talbot, is a well respected author and lecturer in the world of edible oils and fats. This book represents a change of direction into chocolate and confectionery, applications where the functionality of the fat component is critical to the quality of the product and the efficiency of its manufacture.