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Chapter 21 - Confectionery and Chocolate Products

jtf_intro_to_food_sci_and_food_systems_3rd_ed_254009512
$3.00 each
Type

Contents

  • Major Concept
  • Objectives
  • Key Terms
  • Sugar-Based Confections
  • Sugar Substitutes
  • Cocoa and Chocolate Products
  • Confectionery Manufacturing Practices
  • Exercises
  • Resources
  • Review

Ag 101

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