Science and Technology of Chocolate and Confectionery

Author:

Minifie Bernard W.

Publisher

Springer US

Reference19 articles.

1. Abrahams, N., and Naismith, D. J. 1968. Dehydration of foods in edible oil in vacua. J. Fd. Technol. 3, 55–68.

2. Acker, I. (1962, 1965, 1968). Biochemical and microbiological aspects of low water activities in dehydrated foods. Institut für Lebensmittelchemie der Universität Munster/W.f. Germany.

3. Buckle, F. J. 1980. Pectins. H. P. Buhner Ltd., Hereford, England.

4. Duck, W. N. 1957–67. Many publications, e.g., PMCA projects, Franklin and Marshall College, Lancaser, Pa.; Manf. Conf., U.S.A.; Twenty Years of Confectionery and Chocolate Progress. AVI Publishing Co., Westport, Conn.

5. Easton, N. R., and Moler, E. S. 1952. Composition of cocoa butter. In Twenty Years of Confectionery and Chocolate Progress. AVI Publishing Co., Westport, Conn.

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