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The Science of Sugar Confectionery
By
William P Edwards
William P Edwards
Bardfield Consultants, UK
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Paperback ISBN:
978-1-78801-133-4
PDF ISBN:
978-1-83916-852-9
EPUB ISBN:
978-1-78801-570-7
Special Collection:
RSC Popular Science eBook Collection
Product Type:
Popular Science
No. of Pages:
222
Publication date:
26 Oct 2018
Book Chapter
Chapter 7: Sugar Glasses in the Chemistry of Boiled Sweets
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Published:26 Oct 2018
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Special Collection: RSC Popular Science eBook CollectionProduct Type: Popular Science
Page range:
127 - 133
Citation
The Science of Sugar Confectionery, The Royal Society of Chemistry, 2nd edn, 2018, ch. 7, pp. 127-133.
Download citation file:
In this chapter the role of sugar glasses in boiled sweets is discussed. The chapter also covers the ways in which boiled sweets are made and formulated.
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