Chocolate, Cocoa And Confectionery: Science And... -

The book , authored by Bernard W. Minifie , is widely recognized as the industry standard for the technical and scientific aspects of chocolate production.

: The text covers raw materials, cocoa butter, emulsifiers, sweeteners, formulations , and quality control. Chocolate, Cocoa and Confectionery: Science and...

: You can find new copies at retailers like Barnes & Noble for approximately $379.00 $189.50 or at Walmart for $276.61 $205.85. The book , authored by Bernard W

: It is primarily intended for students, food scientists, technicians, and managers within the confectionery industry rather than hobbyists. Purchasing Options authored by Bernard W. Minifie