Patricia A Duffy Knihy

Since the first edition of The Science of Sugar Confectionery (2000), the confectionery industry has responded to ever-changing consumer habits. This new edition has been thoroughly revised to reflect industry's response to market driven nutrition and dietary concerns, as well as changes in legislation, labelling, and technology.

The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.