Science of Sugar Confectionery: 23 (RSC Paperbacks) (English, Paperback, William P Edwards)

About the Book

Confectionery is a topic close to many people's hearts and its manufacture involves some interesting science. The confectionery industry is divided into three classes: chocolate, flour and sugar confectionery. It is the background science of this latter category that is covered in The Science of Sug...

Why You Should Read This Book

• Written by acclaimed author William P Edwards
• Published by Royal Society of Chemistry (2000)
• 150 pages of comprehensive content
• Available in English language
• Ideal for students, professionals, and avid readers

Product Details

This edition of Science of Sugar Confectionery: 23 (RSC Paperbacks) is published by Royal Society of Chemistry and was first released in 2000. The book contains 150 pages packed with valuable information. It is available in multiple formats including Paperback and Hardcover editions, making it convenient for all types of readers.

Who Is This Book For?

Whether you are a student, a professional looking to expand your knowledge, or simply someone who loves reading, Science of Sugar Confectionery: 23 (RSC Paperbacks) by William P Edwards is an excellent choice. Order your copy today from BookBajar and enjoy free shipping with Cash on Delivery option available across India.