Titlebook: Sugar Confectionery and Chocolate Manufacture; R. Lees,E. B. Jackson Book 1973 R. Lees and E. B. Jackson 1973 Calcium.Gelatine.Vitamin.but

只看該作者 · 發(fā)表于 2025-3-23 12:50:19

Gelling and Whipping Agents; Gums,ed to the regional development of sugar confections with very different textures. In sub-tropical regions the most readily accessible source for starch was rice while in the temperate zones, wheat and maize were used.

只看該作者 · 發(fā)表于 2025-3-23 15:21:52

只看該作者 · 發(fā)表于 2025-3-23 19:30:14

只看該作者 · 發(fā)表于 2025-3-24 00:12:44

Fondants, Creams and Crystallised Confectionery,e, are dispersed in a high sugar solids syrup. Fondants and creams are similar in composition though creams contain slightly higher residual water and a greater proportion of doctor solids. Five recipes for these products are given in Table 53 overleaf.

只看該作者 · 發(fā)表于 2025-3-24 04:23:49

只看該作者 · 發(fā)表于 2025-3-24 08:54:43

只看該作者 · 發(fā)表于 2025-3-24 14:20:36

只看該作者 · 發(fā)表于 2025-3-24 15:31:20

只看該作者 · 發(fā)表于 2025-3-24 21:22:22

只看該作者 · 發(fā)表于 2025-3-24 23:09:44

R. Lees,E. B. Jacksons. On the other hand, the financial sector’s dependence on digital systems and information has increased dramatically, also introducing new digital risks. This paper explores the new threats opened up by the latest technological advancements to the national economy of a typical developed Country. Af

		自動登錄	找回密碼
密碼			To register

關(guān)于派博傳思			派博傳思旗下網(wǎng)站			友情鏈接
派博傳思介紹	公司地理位置	論文服務流程	影響因子官網(wǎng)	吾愛論文網(wǎng)	大講堂	北京大學	Oxford Uni.	Harvard Uni.
發(fā)展歷史沿革	期刊點評	投稿經(jīng)驗總結(jié)	SCIENCEGARD	IMPACTFACTOR	派博系數(shù)	清華大學	Yale Uni.	Stanford Uni.
\|Archiver\|手機版\|小黑屋\| 派博傳思國際 ( 京公網(wǎng)安備110108008328) GMT+8, 2026-1-29 07:43
Copyright © 2001-2015 派博傳思京公網(wǎng)安備110108008328 版權(quán)所有 All rights reserved