{"product_id":"chocolate-cocoa-and-confectionery-science-and-technology-9780834213012","title":"Chocolate, Cocoa and Confectionery: Science and Technology","description":"\u003cp\u003e • Author(s): Bernard W. Minifie\u003cbr\u003e • Publisher: Springer\u003cbr\u003e • Publisher Imprint: Springer\u003cbr\u003e • BISAC: Food Science - General\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eRecognised as the industry standard, this definitive guide provides a comprehensive review of chocolate and confectionary production and processing operations. The technical and scientific aspects of the various manufacturing procedures are emphasized: formulations and recipes are used as needed to supplement explanations and to advance understanding of a particular process. Other areas include raw materials, emulsifiers, replacers and compounds, ingredients, sweeteners, starches and colors, applied methods, food value, packaging and entomology. \u003c\/p\u003e","brand":"Springer","offers":[{"title":"Hardcover","offer_id":45285142790295,"sku":"9780834213012","price":25434.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0666\/3471\/1191\/files\/9780834213012.webp?v=1769283278","url":"https:\/\/atlanticbooks.com\/products\/chocolate-cocoa-and-confectionery-science-and-technology-9780834213012","provider":"Atlantic Books","version":"1.0","type":"link"}