The Science of Sugar Confectionery - Edwards, W. P.; Royal Society of Chemistry (Great Britain) (Cambridge : Royal Society of Chemistry, 2018)
1. Introduction -- 2. Basic Science -- 3. Nutrition -- 4. Ingredients -- 5. Emulsifiers, Colours and Flavours -- 6. Confectionery Plant -- 7. Sugar Glasses in the Chemistry of Boiled Sweets -- 8. Grained Sugar Products -- 9. Pan Coating -- 10. Toffees and Caramels
Includes bibliographical references and index
Keywords: Confectionery; Confectionery -- Analysis