The science of sugar confectionery - Edwards, W. P. (Royal Society of Chemistry, 2000)
Includes bibliographical references and index
Basic science -- Ingredients -- Emulsifiers, colours and flavours -- Confectionery plant -- Sugar glasses in the chemistry of boiled sweets -- Grained sugar products -- Pan coating -- Toffees and caramels -- Gums, gelled products and liquorice -- Chewing gum -- Aerated products -- Sugar-free confectionery -- Lozenges -- Tabletting -- Experiments -- The future
This product is not available separately, it is only sold as part of a set. There are 750 products in the set and these are all sold as one entity