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	Science of Sugar Confectionery, The This introduction to sugar confectionery looks at commonly-used ingredients, and moves on to discuss the chemistry of "sugar glasses" (boiled sweets), "grained sugar products" (fondants, toffees and fudges), "hydrocolloids" (gums, pastilles and jellies) and sugar-free confectionery. author: Edwards, W.P.; publisher: Royal Soc.of Chemistry     Availability: refer to store website Shipping: refer to store website	£19.95 at countrybookshop.co.uk  4.0/5 Info All items of this shop
	The Royal Society of Chemistry The Science of Sugar Confectionery (RSC Paperback S.) Pages: 150, Paperback, The Royal Society of Chemistry     Availability: Usually dispatched within 24 hours Shipping: refer to store website	£19.95 at Amazon.co.uk  4.5/5 Info All items of this shop
	Aspen Publishers Inc.,U.S. Sugar Confectionery Manufacture Pages: 428, Hardcover, Aspen Publishers Inc.,U.S.     Availability: Usually dispatched within 7 to 11 days Shipping: refer to store website	£142.50 at Amazon.co.uk  4.5/5 Info All items of this shop
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