02444nam 2200553 a 450 991045670340332120200520144314.01-84755-214-5(CKB)2530000000001295(EBL)1186078(SSID)ssj0000448028(PQKBManifestationID)11284653(PQKBTitleCode)TC0000448028(PQKBWorkID)10385782(PQKB)11040232(MiAaPQ)EBC1186078(PPN)198477961(Au-PeEL)EBL1186078(CaPaEBR)ebr10621160(OCoLC)850160963(EXLCZ)99253000000000129520121119d2000 uy 0engur|n|---|||||txtccrThe science of chocolate[electronic resource] /Stephen T. BeckettCambridge RSC20001 online resource (191 p.)RSC paperbacksReprinted 2004.0-85404-600-3 Includes bibliographical references and index.OFC; BK9780854046003-FP001; BK9780854046003-FP005; BK9780854046003-FP007; BK9780854046003-FP012; BK9780854046003-00001; BK9780854046003-00008; BK9780854046003-00031; BK9780854046003-00049; BK9780854046003-00066; BK9780854046003-00085; BK9780854046003-00104; BK9780854046003-00127; BK9780854046003-00143; BK9780854046003-00152; BK9780854046003-00170Chocolate is available to today's consumers in a variety of colours, shapes and textures. But how many of us, as we savour our favourite brand, consider the science that has gone into its manufacture? This book describes the complete chocolate making process, from the growing of the beans to the sale in the shops.The Science of Chocolate first describes the history of this intriguing substance. Subsequent chapters cover the ingredients and processing techniques, enabling the reader to discover not only how confectionery is made but also how basic science plays a vital role with coverage of sciRSC PaperbacksChocolate processingElectronic books.Chocolate processing.664.5Beckett S. T288026MiAaPQMiAaPQMiAaPQBOOK9910456703403321Science of chocolate77756UNINA